Shrimp in Alfredo Sauce over Crispy Polenta with Greens

DSC_0030(Becky, the Mama.)

I love it when a plan comes together, when a dish in your imagination turns out as delicious as the actual experiment.  This is one such meal.

Last night I  put a little gourmet Italian twist on southern-style Shrimp n’ Grits, then added a serving of smoky-garlicky greens as a side. The results?  Not only was the presentation gorgeous, it tasted heavenly.  As in I would absolutely put a this recipe in the category of “the perfect bite” and serve it up in a spoon to Nigella Lawson and Anthony Bourdain on the show “The Taste”.  Then step back and wait for them to swoon and hand me the prize without further debate.

In place of  the traditional grits, I pan-fried thin slices of ready-made polenta, often used in Italian recipes.  I used Trader Joe’s brand, which comes in package shelf (not refrigerated), usually near the Italian section of the store.  It looks like moist, cooked cornmeal made into a log and wrapped in plastic.  That is because, well, it is.   It is not the most appetizing looking food when you open it up for slicing. (Think yellow corn grits that may have been left too long in a pan.) However, once you’ve pan-fried them in olive oil and butter, with a little salt and pepper…. Look out, Louise.   They turn into crispy-edged, buttery disks of corny decadence.

tj polenta

 

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polenta skilletI made a quick n’ easy, creamy Alfredo sauce for the shrimp and paired it side dish of greens–  a mixture of kale and some wonderful fresh greens, a gift from our neighbor’s garden.

I can’t wait for you to try this recipe, a Taste of Tuscany meets South in Your Mouth.

Bon appetito, Ya’ll!

DSC_0030

Shrimp Alfredo with Crispy Polenta and Greens

Serve’s 2

Ingredients

For Polenta:

½ log of pre-made polenta

1 T. butter

1T. olive oil

Dash salt and pepper

 

For Shrimp and Alfredo:

20 pieces of raw medium shrimp, cleaned, peeled, tails removed

1 T. olive oil

1 clove garlic, minced

1 cup cream

¼ cup Parmesan cheese

Dash salt

 

For Greens:

1 T. Olive oil

2 cloves garlic minced,

½ red onion, diced fine

2 slices pork or turkey bacon diced fine

4 cups loosely packed, rough chopped  kale and/or other greens,  thick stems mostly removed

½ cup water

1 t. smoked paprika

1 T. vinegar, your favorite

1 T. brown sugar

Salt and Pepper (or Grill Seasoning or Cajun Seasoning) to taste

Tabasco or Frank’s Red Sauce or Red Chili Pepper to taste

 

Directions:

Start the greens first, so they can simmer on the back burner.  In your largest deepest skillet, saute olive oil, garlic, red onion and bacon, until bacon crisps. Pile the greens on top of this mixture in the skillet, cover with ½ cup of water, cover, and let the greens cook down about 5 minutes over medium heat. Take lid off and stir in paprika, vinegar and brown sugar, add salt and pepper and hot sauce to taste.  Cover again and simmer while you make the shrimp and sauce.  (Adding water if needed to keep from scorching, but no more than necessary.)

In another skillet (I like my iron skillet) let oil and butter melt and get hot while you slice the polenta into ¼ inch or so rounds.  Place the rounds in the skillet and turn heat up to medium high so that the polenta starts to pan fry.  When it is golden brown in places, turn it over and brown the other side.  Sprinkle the tops very lightly with salt and pepper.  Remove to a paper towel to drain any excess grease, then cover with another paper town to keep warm.

Wipe out the iron skillet with a paper towel, and then put in oil and garlic and shrimp.  Cook for just a minute or two until shrimp just turns pink on both sides.  (You can add a little water to the pan if the shrimp starts to stick.)  Add cream and parmesan cheese.  Stir and heat until cheese is melted and the shrimp and sauce is heated through.  Season lightly with salt to taste, if needed.

Put about 5 or 6  rounds of polenta on each plate.  Pile with shrimp and sauce.  Sprinkle with smoked paprika.  Serve with a side of the greens.


Refreshing “Lemon Drop” Berries, Walnut & Greens Salad

Not long ago, I enthusiastically wound up my Cuisinart salad spinner, a gift from my efficient salad-loving daughter. What I did not do was read the instructions, which I’m now guessing said something like, “Wait until the inner whirling colander comes to a complete halt before removing the lid.” If you remove the lid early in the spinning process, I can testify that you will immediately give your entire kitchen, including ceiling and floor, a certain lettuce-based Rain Forest look. However, if you use it correctly, a salad spinner is quite the nifty item to dry the lettuce mix for this recipe below, one of my favorite salads.

The “dressing” is mixed as you toss the salad, no need for a separate bowl.

Becky’s
Refreshing “Lemon Drop” Berries, Walnut & Greens Salad

Serves 4

Ingredients

4 to 6 cups of early spring mix lettuce (rinsed, patted, or spun dry)
½ c. toasted walnuts or pecans

1/2 c. fresh blueberries
1/2 c. sliced fresh strawberries
Juice of one small lemon or ½ large lemon
Olive oil (about 2 T. or to taste)
Sea salt (to taste)
Organic sugar (to taste)
(Blue cheese , feta, goat cheese or  Gorgonzola crumbles can also be added if you want a heartier salad.)

Directions

In a large salad bowl place the greens, berries and toasted nuts. Squeeze juice of one small lemon over all. Toss. Sprinkle the leaves with sea salt and sugar to taste.  (Hint from professional chefs: salad always tastes better and you use less dressing if you lightly salt the greens just before serving.) Toss. Finally squiggle about 1-2 Tablespoons of olive oil. (My good friend Lucille gave me a bottle of Meyer Lemon Olive Oil featured in the picture- so good in this recipe!) Toss gently again. This is a taste-as-you-go salad. The dressing should taste sweet & sour — like lemonade or “lemon drops” — with just enough salt and olive oil to make it savory.

This salad is a light go-to side dish that goes especially well with heavier main dishes. Once you get the method down, it is also one of the fastest, easiest salads you can throw together – and everyone loves it!  Try using sliced green or red apples or sliced peaches in place place of berries, for a salad that refreshes in all seasons.

I made a huge version of this salad on a big oval platter fothe holiday. Not a drop of salad left, and it was so beautiful. Looked like a Spring garden! Added some goat cheese to this version. Yum!

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Refreshing “Lemon Drop” Berries, Walnut & Greens Salad
The URL: https://welaughwecrywecook.wordpress.com/2012/03/16/refreshing-lemon-drop-apple-walnut-greens-salad/
© Copyright 2012 – All Rights Reserved


Smoky Garlic Lemon Kale

The first time I tasted kale, I must admit, I spit it out and threw it away.

But my vegan daughter continued to wax eloquent about the virtues of kale: its texture, its taste, its nutrition!   Then one day I tasted a bite of kale, cooked right. I was an instant Kale Convert.  Now I also say, “All hail to kale!” It keeps a nice, un-mushy texture in soups and stews and I love the little bit of chewiness.  Like spinach that never turns to slime.

Recently Rachel snapped this picture of her baby, Jackson, overjoyed with his fist full of kale. If this face doesn’t convince you to try it,  I’m pretty sure nothing will.

Kale Baby! "Mmmmm...."

This recipe is a wonderful side dish that I like so much, I could honestly eat the whole bunch for lunch.  (And in fact, I just did.)  It reminds me of the southern-style greens from my childhood that were cooked all day with bacon.  But this recipe adds smoky flavor without bacon, richness without added fat, and only takes about ten minutes to whip up.

Image

Becky’s
Smokey Garlic Lemon Kale

Ingredients:

1/2 c. water
1 1/2 t. vinegar
1 bunch kale
2 cloves garlic
1/4 t. smoked paprika (see picture below)
1 t. olive oil
1/2 t. brown sugar
1/2 lemon
Salt and pepper to taste

Directions:

Tear stems from kale, then rinse and rough chop into about one inch pieces.  “Massage” these pieces with your hands for about five seconds to tenderize them.

Into a skillet put: water, vinegar and 2 peeled cloves of garlic, chopped into about four to six slices each. Boil this mixture and then add the kale.  Turn heat down to medium and simmer for about 7 minutes.  Check it about 1/2 through cooking to make sure there is enough liquid in the pot to keep the kale from burning.  The tricky part is to babysit the kale so that the kale itself absorbs as much liquid as possible, without going dry and burning.

When kale is tender, add olive oil, juice from one half a lemon, and brown sugar.  Season with salt and pepper and serve.  Serves about 4 people, unless you are me, and ravenous, then it only serves one.

Rachel introduced me to smoked paprika, essential for this dish. Adds a wonderful smoked flavor to veggies, beans or meats.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Smokey Garlic Lemon Kale
The URL: https://welaughwecrywecook.wordpress.com/2012/03/14/smokey-garlic-lemon-kale/
© Copyright 2012 – All Rights Reserved