Fried Shrimp on Cheese Polenta

Marinate the shrimp with a sprig of rosemary, a few sprigs of thyme and the coarsely crushed garlic and olive oil. Blend the basil, oil, pine nuts and garlic and season with salt and pepper. Save a few basil tips for garnish.

For the polenta, boil the milk with salt and pepper. Stir the polenta semolina into the hot milk and allow to swell. Before serving, season the polenta with St. Albray cubes and bring to the desired consistency.

Salt and pepper the shrimp and sear them in a hot pan with olive oil. Add the butter, herbs and garlic and finish frying the shrimp in the foaming “herb butter” for 2-3 minutes.

Arrange the shrimp on the polenta, drizzle the basil oil around it and garnish with basil tips.

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