What we need for this week is a little shrimp.
I have been hardcore craving New England seafood shack food, and as a resident of Connecticut, I really don't have an excuse for not satisfying my needs. Please someone transport me to the shore as soon as possible so I can have a basket of fried delicacies from the sea. Some of my favorite memories are going to certain shoreline restaurants with my grandparents where I was more pre-occupied with throwing fries to seagulls than eating my own food. Things have changed now. There is a shack in CT, where you literally have to guard your food to your best ability and shelter it away from dive bombing seagulls. It's pretty hilarious.
Even though I'm only 30 minutes from the shoreline, I'm not quite at the level in my life to take a trip to a restaurant by myself. So friends, please let me know when you are free. I know all my middle country Tennessee and Kansas relatives are shaking their heads at me now. Can you say spoiled? The only thing right now to satiate my hankering is the bag of frozen shrimp in my freezer. Every time shrimp is on sale at the grocery store, I end up buying a bag because I can't resist a good 50% off deal. So I currently have three bags of frozen shrimp and darnit, if I'm craving seafood, I have to take matters into my own hands and do something about it
A lot of times I find myself thinking we need more vehicles for sauce. Pasta is obviously the king of sauce carriers, but we also need to give thanks to its secondary pal rice. I've been finding myself making more and more polenta. Whether you are frying it up like a cake, or eating it in a grits style like I made today it is delicious. It's great on its own but you aren't hurting it by adding some butter and cheese. Is anything made worse by adding butter and cheese? The rest of the ingredients in this recipe are just summer staples. I choose some heirloom cherry tomatoes that were of course on sale, and then added green peppers, and fresh arugula. This recipe can come together in less than 30 minutes and is sure to not disappoint.
Ingredients:
1 pound raw shrimp (peeled and deveined)
3 tbsp unsalted butter
1 pint cherry tomates halved
1 green pepper diced
2 cloves garlic minced
1/2 tsp red pepper flakes
1 cup corn meal
2 cups whole milk
1 cup chicken broth (or water)
1/2 cup cheddar cheese
1 tsp salt
1 tsp cracked pepper
1/2 cup parmesan cheese
2 cups fresh arugula
1/2 feta cheese
In a medium sauce pan bring milk and chicken broth to a boil. Stir in corn meal/polenta and whisking constantly. Continue to whisk for two minutes or more until the polenta is completely combined and there are no chunks. Reduce heat to low, cover, and cook for an additional 20 minutes. Remove from heat after its done cooking and whisk in 1 tbsp butter, and the two cheeses. Set aside. In a large non-stick skillet heat remaining two tbsp butter over medium high heat. Add garlic and red pepper flakes and cook for 30 seconds. Add in tomatoes and green peppers. Cook until the tomatoes become soft and even start to burst and color the sauce (roughly ten minutes). Add shrimp and cook until the shrimp is fully cooked through and pink (About 5 minutes). Season to taste with salt and pepper. Serve polenta in individual bowls and top with the shrimp and tomato mixture. Top with fresh arugula, feta cheese, and any additional cracked pepper.
1 pound raw shrimp (peeled and deveined)
3 tbsp unsalted butter
1 pint cherry tomates halved
1 green pepper diced
2 cloves garlic minced
1/2 tsp red pepper flakes
1 cup corn meal
2 cups whole milk
1 cup chicken broth (or water)
1/2 cup cheddar cheese
1 tsp salt
1 tsp cracked pepper
1/2 cup parmesan cheese
2 cups fresh arugula
1/2 feta cheese
In a medium sauce pan bring milk and chicken broth to a boil. Stir in corn meal/polenta and whisking constantly. Continue to whisk for two minutes or more until the polenta is completely combined and there are no chunks. Reduce heat to low, cover, and cook for an additional 20 minutes. Remove from heat after its done cooking and whisk in 1 tbsp butter, and the two cheeses. Set aside. In a large non-stick skillet heat remaining two tbsp butter over medium high heat. Add garlic and red pepper flakes and cook for 30 seconds. Add in tomatoes and green peppers. Cook until the tomatoes become soft and even start to burst and color the sauce (roughly ten minutes). Add shrimp and cook until the shrimp is fully cooked through and pink (About 5 minutes). Season to taste with salt and pepper. Serve polenta in individual bowls and top with the shrimp and tomato mixture. Top with fresh arugula, feta cheese, and any additional cracked pepper.
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