Shrimp and Polenta

  • 2 1/4 teaspoons dried oregano
  • 3 tablespoons melted butter
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 ounces finely diced Tasso ham
  • Pinch bay seasoning


  • 1/4 teaspoon granulated garlic
  • 2 pounds small shrimp, shelled and deveined
  • 1 1/2 cups tomato juice
  • 2 tablespoons butter
  • 1 1/2 cups clam juice
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour

Cook the leeks in 1 tablespoon butter until soft. Add the next 9 ingredients, stirring to release the flavors.

Add the tomato juice and clam juice and simmer for 10 minutes. Add the half-and-half, and simmer 10 minutes.

Make a roux with the flour and the melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens.

Remove from heat and add ham.

In a large sauté pan, sauté the shrimp in the butter until they start to turn pink. Add the Tasso gravy and simmer for 1 to 2 minutes.

To serve, top each plate with some polenta and spoon the shrimp and Tasso gravy over the top. Serve immediately.