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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped green chili, sautéing until fragrant, about 2 minutes.
- 2
Cook the Shrimp
Add the shrimp to the saucepan and cook until they turn pink, about 3-4 minutes. Season with salt and black pepper. Remove the shrimp from the pan and set aside.
- 3
Make the Polenta
In the same saucepan, add the chicken or vegetable broth and bring to a boil. Gradually whisk in the semolina, stirring constantly to avoid lumps. Lower the heat and cook for about 10 minutes, stirring frequently, until the polenta thickens.
- 4
Combine Shrimp and Polenta
Once the polenta is cooked, return the shrimp to the saucepan and stir to combine. Cook for an additional 2-3 minutes to heat through.
- 5
Serve
Serve the gambas y semolina hot, garnished with fresh parsley.
