Wednesday, February 17, 2010

Smoky Shrimp and Parmesan-Polenta

This morning I thought I'd be all hip and try out the new Icelandic yogurt that foodies have been trying out, Siggi's. As a fan of the super-thick, tangy Greek Fage yogurt, I thought Siggi's might be interesting to try. Good god, it was awful. It had a weird grainy texture, was so overly tangy, and didn't taste even a little bit like blueberries. Disappointed!

yogurt

Tonight I was so excited to use my new Spanish smoked paprika from Penzeys, which I thought would be showcased in this shrimp recipe. Alas, it failed. It was just so boring! I mean, we like shrimp, we like polenta.... but meh. Not a make-again.

shrimp

Smoky Shrimp and Parmesan-Polenta
Cooking Light, September 2008

Smoked paprika, available in supermarkets, is nice to spice up sour cream, eggs, or rice. Its pungency offsets the shrimp's sweetness. Serve with bagged prewashed salad greens splashed with vinaigrette.

1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon Spanish smoked paprika
1 17-ounce tube polenta, cut into 8 (1/2-inch) slices
Cooking spray
8 teaspoons marinara sauce
8 teaspoons grated fresh Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley

1. Preheat broiler.

2. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.

3. Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts. Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.

Yield: 4 servings

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