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Shrimp and Polenta with Maple Glaze

Recipes, Entree


Sol is all about fusion, so it’s fitting that the man who helms the Spanish-inspired restaurant fuses local maple syrup with world cuisine. “I live in Chardon and grew up in the middle of Geauga County,” says executive chef Brett Zubek. “I have a love for the maple syrups of the region: darks, mediums, light. My personal favorite is nice and dark and rich. It’s great for candying or baking or over a stack [of pancakes]. The medium is more run of the mill, what we’re used to. And the lighter I use in reductions.”


Shrimp and Polenta with Maple Glaze | Serves 4 

INGREDIENTS
1 cup 80-proof bourbon
1 cup maple syrup (Zubek uses a light variety for reductions)
1 cup agave nectar
3 cups water
1 teaspoon salt
1 cup polenta
1 cup heavy cream
2 tablespoons unsalted butter
2 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped
2 tablespoons olive oil
1 pound clean shrimp, salted and peppered 

DIRECTIONS
Cook bourbon to 175 F in saucepan. Ignite with lighter in saucepan to burn off alcohol. (Alternately, you can microwave for 35 to 45 seconds.) Once flame is out, reduce to simmer. Add maple syrup and agave nectar and cook down to reduce by one-third. Let cool to room temperature. 

Bring water and salt to boil in saucepan, whisk in polenta over medium heat for about 2 minutes. Reduce heat to simmer and add cream, butter and chopped herbs. Simmer until desired texture is achieved (about 30 minutes). Saute shrimp in olive oil until cooked through. Divide polenta among four plates and top with divided shrimp. To finish, spoon or drizzle bourbon maple glaze over top.