2 hours ago
Monday, May 4, 2015
This dinner looks fancy and complicated, but it's anything but.
Some of you might even call this "shrimp 'n grits".
I have even cheated by using Quaker cornmeal in a pinch, instead of polenta from Italy, which I was out of.
I always keep a bag of frozen uncooked shrimp in the freezer for quick dinners like this.
Start your engines.
Prepare the shrimp:
Defrost and butterfly the shrimp. Place in a bowl with a shake of cumin, a shake of cayenne, and a final shake of pimenton (which is smoked Spanish paprika). I use about 1/2 tsp of each spice for 10 shrimp.
Drizzle w/ olive oil and keep in the fridge until ready to cook.
Peel and steam your asparagus (6 minutes in 2" of boiling water, like I showed you).
While that pot is going, make the polenta:
1 cup of cornmeal or polenta
4 cups of chicken stock or water
4 tbsp butter
1 tbsp salt & pepper
Keep stirring, while the polenta is bubbling, until you get a nice creamy consistency. Maybe 5 minutes, tops. Put a lid on it, so it stays warm (I have been told that before).
Pan #3: I used a non-stick pan (which is rare for me, but easy).
Throw the shrimp in the hot pan and cook about 2 minutes on each side with the reserved oil & spices.
Have deep bowls ready, and spoon some polenta in the middle and arrange the steamed asparagus and grilled shrimp around the plate.
Season w/ sea salt & pepper and some sliced green onions.
I like to finish w/ a drizzle of olive oil.
This is a really simple dinner and so good.