Thursday, September 4, 2008

Food For Thought Thursday:Smoky Shrimp and Parmesan Polenta Cakes

While looking for a fabulous recipe for you guys to try this weekend, came across Elizabeth's blog. Elizabeth is a newlywed and putting her registry to good use. Enjoy!

Smoky Shrimp and Parmesan-Polenta Cakes
Cooking Light September 2008
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.

4. Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.

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