Shrimp n' Bacon.

The Gourmandise School   of Sweets and Savories     Shrimp n' Bacon. Swing by our kitchen classroom and you'll most likely fall on one of us teaching, prepping or cleaning after a long and delicious day.  Every now and again, we put our aprons aside and open our kitchens to chefs, some who you'll recognize, and others you'll one day take notice of, who are perfecting their craft.   Home bread bakers wanting to expand into the commercial world will test out their recipes in our ovens, and cookbook authors try out their recipes in marathon sessions, taking photos along their journey.  We've loved watching the folks at Fresh Dish test, retest and sample their menus for the service they provide.  We loved this dish- and they wanted to share it with you.   Don't forget that Sunday, March 17 is theL.A. Marathon- Hadley and Jamie are running- cheer them on! Shrimp with Bacon, Cheese, Polenta and Carrots 1 Tbsp Salt 1 tsp Black Pepper 3/4 cups Polenta 1/2 cup (4 oz) Diced Pancetta  1 bunch Green onions 2 Roma Tomatoes 3/4 cups (6 oz) Chopped carrots  2 cloves Garlic, chopped 1 lb Shrimp, peeled and deveined, tails removed 1/2 cup White cooking wine 1 Tbsp Butter 1 cup Cheddar cheese 1. In a medium saucepan, bring 3 1/2 cups water to a boil. Add a pinch of salt. Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer. Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total. 2. Meanwhile, in a large skillet over medium-high heat, cook pancetta until edges start to brown and crisp.  3. Discard all but 1 tablespoon of fat from pancetta. Add green onions and cook for 5 minutes, turning once. While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper. 4. Place the carrots and ½ inch of water in a small pot over medium heat and cover. Steam for 6 minutes or until crisp and bright orange.  5. Transfer green onions to a baking sheet or platter and cover to keep warm. Put tomato halves cut side down in pan with pancetta fat and cook until starting to brown, about 3 minutes. Turn and cook until heated through and a bit soft, about 3 minutes more. Transfer to baking sheet with green onions to keep warm. 6. Add garlic to pan and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes. Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes. Remove from heat. 7. Stir butter, cheese, and pancetta into polenta. Divide polenta among 4 plates and top with shrimp and remaining liquid in the pan. Serve with a tomato half and several green onions beside polenta, and carrots on the side. Serve and enjoy!  Wishing you a delicious day, Clémence and Hadley