LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

Ingredients

• 16 ounces tomatoes diced canned
• 1 cup bottled clam juice 
• 2 tablespoons parsley fresh chopped
• 2 tablespoons garlic chopped
• 0.5 cup heavy cream 
• 1 tablespoon penzey's southwest seasoning italian
• 1 teaspoon lemon zest 
• 4 tablespoons olive oil 
• 0.3 cup onions diced
• 0.3 cup parmesan grated
• 1 cup quick-cooking polenta 
• 6 servings salt and pepper black freshly ground
• 1 pound count shrimp 
• 1 tablespoon paprika smoked
• 2 tablespoons sugar 
• 2 tablespoons at least of turkey bacon chopped
• 2 tablespoons at least of turkey bacon cooked chopped
• 6 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.
2. Saute the onions and turkey bacon for 3 minutes.
3. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
4. Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute.
5. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
6. For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
7. To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce.
8. Garnish with the turkey bacon and parsley.