Pesto Shrimp with Parmesan Polenta

Name: Pesto Shrimp with Parmesan Polenta
Ingredients: 4 cups chicken stock; 1 cup Instant Polenta; 2/3 cup grated Parmesan cheese; 1 teaspoon salt; 3 quarter-inch-thick slices of Pancetta (about 5 ounces), cubed; 1 pound of 16/21 fresh Gulf shrimp (or substitute your favorite shrimp, between 16-21 shrimp per pound); 3 ounces HemisFares Pesto alla Genovese; 1 tablespoon olive oil; 1 pint cherry tomatoes; 1/2 teaspoon red pepper flakes; 1 teaspoon salt; 1 teaspoon pepper; Fresh basil rinsed and dried

Pesto Shrimp with Parmesan Polenta was pinched from <a href="https://tasteandsee.com/pesto-shrimp-parmesan-polenta/" target="_blank" rel="noopener">tasteandsee.com.</a>

INGREDIENTS

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4 cups chicken stock

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1 cup Instant Polenta

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2/3 cup grated Parmesan cheese

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1 teaspoon salt

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3 quarter-inch-thick slices of Pancetta (about 5 ounces), cubed

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1 pound of 16/21 fresh Gulf shrimp (or substitute your favorite shrimp, between 16-21 shrimp per pound)

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3 ounces HemisFares Pesto alla Genovese

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1 tablespoon olive oil

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1 pint cherry tomatoes

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1/2 teaspoon red pepper flakes

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1 teaspoon salt

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1 teaspoon pepper

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Fresh basil rinsed and dried

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