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Ingredients
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Main Ingredients
Method
Cooking Instructions
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.
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.
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.
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.
Serve
Serve the gambas y semolina hot, garnished with fresh parsley.
