Monday, August 18, 2008

Whip it Up - Week #7: Smoky Shrimp and Parmsean-Polenta Cakes

So normally when I get Cooking Light, I always find a few recipes I want to try. This month wasn't such a hot month for recipes. A lot of the magazine had Asian dishes that require a sauce or sauces that I don't use all that frequently. I would buy them if I knew for sure I would like the recipe and make it again, but I don't always like to take that kind of risk. Also, J doesn't LOVE Asian food, unless its sushi, so I am especially hesitant to try something new on him.

So in this month's issue (The Sept. '08 issue) I found Smoky Shrimp and Parmesan-Polenta Cakes. There is no link to the recipe b/c apparently they don't post new recipes in the year they were printed - hmm...interesting. After looking over the ingredients I realized I actually had everything (don't ask about why we had a tube of polenta. Just know it involves J and grocery shopping - enough said.) Also it seemed like things we like - shrimp, polenta, fresh we were good to go. J and I had each done over a half hour on the Wii fit and we were hungry.

So here is the recipe (good thing its not long b/c I have to type it all in myself - ugh!)


1 T olive oil
1 lb. peeled and deveined medium shrimp
1/4 C dry white wine
1 T chopped fresh chives
1 T fresh lemon juice
1/4 t Spanish smoked paprika (we just used regular paprika)
1 17-oz. tube polenta, cut into 8 (1/2 inch) slices
cooking spray
8 teaspoons marinara sauce
8 teaspoons grated fresh Parmesan cheese
1 T chopped fresh flat-leaf parsley

Here's what you do:
  1. Preheat broiler
  2. 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.
  3. Place polenta slices on 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 of 4 plates, top each serving evenly with shrimp mixture. Sprinkle with parsley.

Yield: 4 servings

Question time:
Was the recipe easy to follow? It was only 3 steps. How hard could it be? Well, I almost messed up the shrimp and white wine step. At first I thought I had to add the wine, chives and paprika to the pan, but then I read on and realized I should just add it to the removed shrimp. Ok, problem solved.

Did the dish taste good? As J said, it wasn't memorable. I think that pouring the wine and paprika sauce that was leftover onto the shrimp and polenta was overkill. I also could have done without the marinara sauce (although without either it might have been dry).

Would you ever make it again? I may try it again just to try to improve upon it, but with so many good recipes and so many new ones to try, why waste the time.

Try it and let me know how it turns out.....

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