Gamberi in Guazzetto Veneziano con Polenta Bianca (Venetian Tomato-Wine Shrimp & Polenta) – Authentic Italy Recipe
Venetian lagoon specialty spooning garlicky tomato-and-wine braised shrimp over soft, steaming polenta.
- Country of Origin
- 🇮🇹 Italy (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Plump Adriatic shrimp, Creamy white or yellow polenta, Crushed San Marzano tomatoes, Dry white wine, Garlic
Ingredients for Gamberi in Guazzetto Veneziano con Polenta Bianca (Venetian Tomato-Wine Shrimp & Polenta) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump Adriatic shrimp, prepped into bite-sized pieces
- 1.5 cups creamy white or yellow polenta, washed and trimmed
- 1 cup crushed San Marzano tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Italy seasoning (garlic, flat-leaf parsley, peperoncino)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown plump Adriatic shrimp for 5 minutes.
- Add minced onion, garlic, dry white wine, and garlic, flat-leaf parsley, peperoncino, stirring for 2 minutes until deeply aromatic.
- Add creamy white or yellow polenta and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crushed San Marzano tomatoes right before serving warm.