Thursday, April 2, 2009

A Quick Easy (Yummy) Meal!!!

I have always loved polenta, and it has been awhile since I made any. This recipe uses the pre-made polenta, which you can find in tubes in the refrigerated section, or in the pasta/italian
food isle. The shrimp turned out to be my take on "scampi", and the Green Beans my husband prepared went quite nicely.

Fried Polenta Rounds with Shrimp

- serves 3-4 -

1 tube of Polenta, I used a garlic-basil flavored

1/4 Jar of Spaghetti Sauce

Raw Shrimp, thawed 4-6 per person
(depending on size)
2 Tbsp Butter

Dash of Lemon Pepper

2 Squirts of Lime Juice

Dash of Seasoned Salt

Dash of Garlic Powder

Dash of Dried Oregano

Parmesan Cheese for Sprinkling

1. Slice the polenta tube into 1/4 inch thick slices (about 12 slices)

2. Peel and de-vein the shrimp, (I removed the tails as well for easier eating).

3. Add the spaghetti sauce to a small sauce pan to heat on low.

4. In a large saute pan, heat the butter mixed with some olive oil over medium heat (6). Add the polenta slices and fry, until one side begins to brown and crust, then flip and fry the other side until golden brown and crisp. This takes about 7 minutes per side.

5. Remove the polenta rounds to a paper towel lined plate to drain some of the oil. Turn down the heat to medium-low (4-5).

6. In the same pan, with the same butter/olive oil, add the shrimp, you may need to add a little extra oil and/or butter. Season the shrimp with the seasoned salt, lemon pepper, lime juice, garlic powder, and oregano. Cook until no longer pink, then flip and cook the other side until no longer pink. This takes only a couple minutes on each side!

7. To Serve, Place 3 polenta rounds (or more) on each plate, top with spaghetti sauce, and then top with shrimp. Sprinkle parmesan if desired.

Asian Green Beans

- serves 2-4 depending on your portion size -
(we try to make your veggie portion larger than our meat portion)

1/2 Lb Green Beans, washed but not cut

2 tbsp olive oil
2 tbsp soy sauce

Dash of Garlic Powder

Dash of Cumin

Dash of Ground Ginger

Splash of Lime Juice

In a wok, heat the Olive Oil and Soy Sauce. Add the garlic powder, cumin, ginger, and lime juice to taste. Saute the Green Beans until slighty tender, but still crisp.

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