INGREDIENTS
1 1/2
lbs Rock shrimp
1/4 cup
Flat-leaf parsley
1 1/2 tsp
Lemon, zest
4
Scallions
3 tbsp
Tomato paste
1 tbsp
Lemon juice, fresh
1 cup
Polenta, quick-cooking
1
Pepper, Freshly ground
1/2 tsp
Red pepper
1
Salt
1 tbsp
Sugar
3/8 cup
Olive oil, extra-virgin
1/2 cup
White wine, dry