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Broiled Polenta with Shrimp, Venetian Style
- 1 cup polenta
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, plus extra for the polenta
- 9oz podded fava beans (fresh or frozen)
- 1½ cups podded peas (fresh or frozen)
- 1 small onion, chopped
- 1 large garlic clove, chopped
- 2 medium ripe tomatoes, diced
- 2 tablespoons dry white vermouth
- 2 heaping tablespoons basil, chopped or torn
- 3½ cups peeled large raw shrimp
Directions:View on Cookstr
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