CHEF JEFF — ONE BYTE AT A TIME: Shrimp and Polenta

This Mediterranean fave goes nicely with seafood.

Shrimp and Polenta

1 cup diced asparagus

2/3 pound raw shrimp, peeled, deveined, with tails for dipping

1½ cups prepared polenta

2 tablespoons olive oil

2 to 4 tablespoons hot water

1 cup cherry tomatoes, quartered

½ cup Parmesan cheese, grated

1 teaspoon chili powder

Tabasco, lemon wedge

Prepare grill or broiler for medium-high heat. Heat saucepan of water over high heat; add asparagus. Cook until just tender. Drain. Grill shrimp until pink. Set aside. Mix polenta, olive oil and 2 tablespoons of hot water in saucepan until polenta is smooth and soft; add more water if necessary. Stir in tomatoes and ¼ cup of Parmesan. Heat, stirring occasionally, until warm. Add asparagus; heat until mixture is warm and cheese melts. Mound polenta in center of 2 plates; sprinkle each with chili powder, remaining Parmesan and Tabasco. Put shrimp on edge of plates; squeeze lemon over them.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: daily updates, chef jeff, jeff tiedeman, one byte at a time, life, food, recipes