CHEF JEFF — ONE BYTE AT A TIME: Shrimp and PolentaThis Mediterranean fave goes nicely with seafood.
By: Herald Staff Report,
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.
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