s POMPEIAN SHRIMP WITH SPINACH AND HERBED POLENTA ****
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s POMPEIAN SHRIMP WITH SPINACH AND HERBED POLENTA ****
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Ingredients
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Instructions *** 4-11-06 ok i had precooked shrimp so i just cooked up the polenta, cooked up the spinach and threw the shrimp in to warm up, didn't use the wine or lemon very good *** 8 tb olive oil divided 4 cloves garlic thinly sliced divided 10 oz fresh spinach stems removed torn into bite size pieces 3 tb fresh lemon juice divided 1/4 t salt 1/4 t pepper pinch of sugar 1 lb large shrimp (24) shelled and deveined 1/3 c dry white wine 1 tb fresh chopped parsley herbed polenta (see separate recipe) heat 4 tb oil in large skillet add 2 thinly sliced cloves of garlic cook over low heat until golden add spinach, increase heat to medium and stir and cook till spinach is limp stir in 1/4 tb lemon juice, 1/4 t salt and pepper remove from heat and keep warm heat remaining 4 tb oil and 2 thinly sliced cloves of garlic in large skillet over medium heat add shrimp and cook, stirring often, 3 to 5 minutes till shrimp turn pink add remaining 2 tb lemon juice, wine and parsley bring to boil, cook about 30 seconds season to taste with salt and pepper serve with the spinach and polenta Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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