Gamberoni al Guazzetto

Steps

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1. 1
   Clean the prawns: remove the heads by cutting them off, peel away the carapace carefully, and leave the very last piece of shell so the tail stays attached. Slit along the back and remove the intestinal vein.
   ▶ ≈0:26
2. 2
   Start making the bisque: heat a bit of olive oil in a pan and toast the prawn heads and shells until they begin to colour.
   ▶ ≈2:21
3. 3
   Roughly chop the shallots, celery, carrot, and tomatoes.
   ▶ ≈2:43
4. 4
   Deglaze the pan with white wine and let the alcohol evaporate before adding the vegetables.
   ▶ ≈3:16
5. 5
   Add the tomato paste and cover with water, season with a pinch of salt, cover and simmer on very low heat for 30–40 minutes.
   ▶ ≈3:41
6. 6
   Cook the prawns: heat olive oil in a large pan, lightly dust the prawns with flour, and sear them quickly in the hot oil.
   ▶ ≈4:41
7. 7
   Carefully add cognac and flambe to enrich the flavour of the prawns.
   ▶ ≈5:38
8. 8
   Strain the bisque into the pan and let the sauce thicken. Taste and season with salt as needed.
   ▶ ≈5:55
9. 9
   Make the polenta: boil 1.4 litres of water, add salt, whisk in 250 g of instant white polenta, and cook for 3–5 minutes until thick but still soft.
   ▶ ≈6:39
10. 10
    Plate the dish: spread the polenta on the bottom of a bowl, arrange the prawns on top, spoon over the sauce, and garnish with parsley.
    ▶ ≈7:48