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 package (17 ounce size) polenta, cut into 1/2-inch slices
non-stick cooking spray
8 teaspoons marinara sauce
8 teaspoons grated fresh parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
Preheat broiler. Heat oil in a large skillet over medium-high heat.
Add shrimp to pan; saute 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.
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 individual serving plate; top each serving evenly with shrimp mixture. Sprinkle with parsley.
jesse
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 26, 2009
Not only was this tasty, the presentation is lovely! Can easily be used as an entree or appetizer. The shrimp wasn't really "smoky" as the name implies, but still quite delicious. You can add more of the smoked paprika if you wish (we doubled it for a little more flavor but it's not necessary). Use a good quality marinara sauce also, it really brings the polenta together with the shrimp. A fantastic recipe if you want to impress someone.