Pancetta wrapped Shrimp with Sour Cherry Collard Greens and Polenta
This meal hits all the spots. It’s got a little sour, a little sweet, and some salty too. The sour Cherry spread is really what makes this dish pop, and if you’re wondering what to do with the leftover cherry spread (since the recipe only calls for a tbl), I stir it into yogurt and add chopped hazelnuts for a snack, or you can use it as the filling in rugelach!
If you don’t feel like wrapping shrimp in pancetta, then feel free to sub the sliced pancetta for diced. Sauté the diced pancetta in the same pan you intend to cook the shrimp in until golden brown. Set on a paper towel lined plate to drain a bit and then sprinkle on top of the dish at the end. Cook the shrimp in the fat rendered from the pancetta.
Recipe by Tierney Larson
Servings: 4
Ingredients:
For the Polenta:
1 cup of polenta
2 tbl unsalted butter
Kosher salt
1/2 cup of grated parmesan cheese
For the Collard Greens:
2 bunches of collard greens, cleaned and stems removed
1 yellow onion, finely diced
2 cloves of garlic, minced
1/2 cup of red wine, such as Côtes du Rhône or Merlot
1 tbl sour cherry spread (usually sold in an 8.5oz jar)
For the Shrimp:
1 lb raw shrimp, about 28 shrimp, peeled and deveined
28 slices of thinly sliced pancetta (a 4oz pack usually has around 15 slices so 2 packs)
Ok so…
Preheat your oven to 325F and lower your oven rack to the lower third of your oven. Also set a large pot of water (to blanch your collards in later) over high heat.
In a medium sized oven safe pot, bring 4 1/2 cups of water to a boil over high heat. Add the butter and a good pinch of kosher salt, then slowly pour in the polenta while whisking. Bring it back to a boil, cover and place on the lower rack of your oven. Set a timer for 35 minutes.
Heat a medium sized sauté pan over medium heat, then add 2 tbl of olive oil and heat until shimmering. Add the onions and a pinch of kosher salt and gently sauté until tender, about 6-7 minutes.
Meanwhile, add a generous few pinches of kosher salt to the large pot of boiling water and then blanch the greens for about 2 minutes (working in batches if you have to) and then place them in a colander to drain.
When the onions are tender, add in the garlic and cook until fragrant, about 1 minute. Then add the wine and turn the heat up slightly. Let simmer and reduce for 2-3 minutes, then add in the blanched greens. Give them a stir, along with a pinch of salt and a splash of water if the pan looks dry. Cover and let them braise over low heat for the remainder of the cooking time.
When everything is close to being done, season the shrimp lightly with kosher salt on both sides and then wrap them each with 1 slice of pancetta. Set a skillet over medium high heat and add 1 tbl of olive oil. When the oil is shimmering, add several of the shrimp at a time, leaving space in between so they have room to get a good sear. When the pancetta is crisp and the shrimp is cooked through, remove them and set on a paper towel lined plate until ready to serve.
When the greens are tender, remove the greens and onions, leaving the liquid in the pan, and place them on a serving platter. Place the remaining liquid over medium high heat and let it simmer and reduce slightly, add the tablespoon of sour cherry spread and whisk until incorporated, add a pinch of salt and some black pepper and let it simmer until it thickens slightly. About 2 minutes. Pour the sauce over the greens. Tent with tin foil to keep warm.
Remove the polenta from the oven and give it a good whisk. Add the parmesan cheese, whisk and taste. Add more salt if necessary (polenta needs a good bit of salt). Cover to keep warm until serving.
Serve separately, or layer the polenta first, then the greens and then the shrimp on top. Enjoy!
