Wednesday, February 3, 2016

Roasted Shrimp and Polenta

I'm really into the clean food movement, little if any processed foods in our diet here.  I like to start with good fresh ingredients and build flavor the old fashioned way avoiding tons of salt and preservatives.

I really like the Golden Pheasant brand polenta easily found in local grocery stores. Its just the right grind and fresh corn flavor to build flavor upon.  The key to polenta without lumps is to stir constantly with a whisk and slowly add polenta to the boiling water in small amounts and incorporate completely before adding the next bit.

Roasting shrimp is stupid easy and they can marinate in the flavors while you prepare the polenta.  They simply roast in a hot oven until pink and cooked effort on your part once they are on a sheet tray.

Roasted Shrimp and Polenta
  • 1 c Golden Pheasant polenta
  • 2 c water
  • 1/2 t garlic salt
  • 1/2 c grated Parmesan
  • 2 lbs 21-25 count shrimp
  • 2 T minced garlic
  • 3 T olive oil 
  • 1 T dried thyme
  • 1/4 t red pepper flakes
  • salt 
  • pepper

Preheat oven to 400f

Peel and clean shrimp.  Place in mixing bowl.  Add minced garlic, olive oil, red pepper flakes and thyme.  Toss to combine.  Set aside while preparing the polenta.

Bring water to a boil in a small sauce pan.  Add garlic salt.  Slowly whisk in polenta meal until it is well combined with no lumps.  Reduce heat to low and simmer slowly, stirring continuously until thick and big bubbles puff their way to the top...15-20 minutes.  Reduce heat to lowest setting and stir in Parmesan cheese.  

Spread shrimp onto a rimmed baking sheet.  Season with salt and pepper to taste. Bake in preheated oven 5-7 minutes until pink and cooked through.

Put a dollop of hot polenta in a serving bowl.  Ring it with Roasted shrimp and enjoy! 

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