Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the zucchini into half-moons about 1 cm thick and halve the cherry tomatoes. Finely chop the garlic and parsley. Zest the lemon and squeeze out the juice. Pat the shrimp thoroughly dry with a paper towel.
Cook the polenta
Bring 550 ml of water to a boil in a saucepan, add 1 g of salt, and slowly whisk in the polenta. Lower the heat and cook for 5 to 7 minutes, stirring frequently, until thick and tender. Remove from the heat, stir in the Parmesan and half of the lemon zest, and cover.
Sear the vegetables
Heat 7 ml of olive oil in a large pan over medium-high heat. Add the zucchini in a single layer, season it with 0.5 g of salt, and cook for 3 minutes without stirring often, so it develops golden-brown spots. Turn it over, add the tomatoes, and cook for another 3 minutes, until the tomatoes soften but do not fall apart. Transfer to a plate.
Quickly sear the shrimp
Pour the remaining 8 ml of oil into the same pan. Add the garlic and chili flakes and stir for 20 seconds, then add the shrimp, the remaining 0.5 g of salt, and the black pepper. Cook for about 1 to 2 minutes per side, until the shrimp turn pink and opaque; do not overcook them. Remove from the heat and stir in the lemon juice and remaining zest.
Finish and serve
Stir the chopped parsley into the polenta; if it has thickened too much while standing, briefly stir it and serve without adding anything else. Divide it between two plates, then top with the seared zucchini, tomatoes, and shrimp along with the pan juices. Serve immediately while the shrimp are warm and the polenta is creamy.
