Text 5374, 102 rader
Skriven 2013-10-03 06:27:44 av Dave Drum (1:261/38)
Ärende: Chile 4164
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Honeyed Prawns & Polenta
 Categories: Seafood, Vegetables, Cheese, Chilies
      Yield: 4 Servings

MMMMM-----------------------PRAWN MARINADE----------------------------
      4 tb Tomato paste
      3 tb Honey
      1 tb Lemon juice
      1 tb Extra-virgin olive oil
      1 ts Hot sauce
    1/2 ts Garlic powder
           Sea salt
      1 lb Large, peeled, deveined
           - prawns

MMMMM--------------------------POLENTA-------------------------------
      1 c  Polenta
     10 oz Corn kernels
    1/4 c  Currants
      1 tb Honey
      1 tb Butter
      1 ts Fresh thyme
           +=OR=+
    1/2 ts Dried thyme
           Sea salt & black pepper

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Feta cheese; crumbled
      2 tb (to 3 tb) fresh parsley;
           - fine chopped
      2 tb Capers
           Hot sauce (opt)

  This recipe presents a fun variation on the traditional dish
  of shrimp and grits associated with the southeastern coastal
  regions of the United States. Polenta, thyme, capers, feta
  cheese, and currants update the classic with Mediterranean
  flavors. The inclusion of honey injects just the right
  amount of sweetness to complement the dish's many savory
  flavors. I encourage the use of sustainably raised and
  harvested prawns here, as they exact a considerably smaller
  toll on our global aquatic ecosystems.

  Preheat the oven to 400øF/205øC. Butter an 8" x 10" (20.3 x
  25.4 cm) baking dish. Oil a rimmed baking sheet with olive
  oil. Set the pans aside.

  To make the marinade: Combine the tomato paste, honey, lemon
  juice, olive oil, hot sauce, garlic powder, and a pinch or
  two of salt in a medium bowl. Toss the prawns with the
  marinade. Set the bowl aside, giving it a stir every few
  minutes.

  For the polenta: Bring 3 cups cold water to a boil in a
  medium stainless-steel pot. Add the polenta. Cook seven
  minutes, stirring often. Remove the pot from the heat,
  cover, and let sit for 10 minutes.

  In a large bowl, mix the corn (completely thawed if frozen),
  currants, honey, butter, and thyme. Stir in the polenta, and
  season with salt and pepper to taste.

  Add polenta mixture to the buttered baking dish. Spread
  evenly with a spatula, and place in the oven to bake for 35
  minutes.

  Spread the prawn mixture evenly onto the oiled baking sheet.
  After the polenta has baked for 25 minutes, add the prawns
  to the oven, alongside the polenta. Place both pans on same
  rack if possible; otherwise, place the baking sheet on the
  lower rack.

  Bake the prawns for five minutes. Remove the baking sheet
  from the oven, and flip all of the prawns over. Return to
  the oven and bake an additional five minutes, until the
  polenta is slightly browned and the prawns are pink and
  firm.

  Remove the prawns and the polenta from the oven. To serve,
  scoop individual servings of the polenta onto plates. Lay a
  few prawns over each serving, then top with crumbled feta,
  fresh parsley, and capers. Drizzle with a few lashings of
  hot sauce, if desired.

  by Ashley English; Homemade Living: Keeping Bees

  Epicurious | March 2011

  Yield: Yield: Four 3/4-cup servings

  MM Format by Dave Drum - 25 March 2011

  Uncle Dirty Dave's Archives

MMMMM

... "A political party is organized opinion." - Disraeli

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)