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Very Soft Polenta With Rock Shrimp Ragout

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Ingredients

1 tablespoon sugar

1 cup quick-cooking polenta (6 ounces)

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt

4 scallions, thinly sliced

1/2 teaspoon crushed red pepper

3 tablespoons tomato paste

1/2 cup dry white wine

1 1/2 pounds shelled rock shrimp

1/4 cup coarsely chopped flat-leaf parsley

1 tablespoon fresh lemon juice

1 1/2 teaspoons finely grated lemon zest

Freshly ground pepper

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