It’s been pretty hectic around the house and difficult to concentrate. On top of everything the youngest is in the midst of potty training, which creates its own temper and poop pants challenges. However, when I had a moment yesterday I was able to pick up some “relatively” cheap fresh shrimp and Brussels sprouts at the farmers market and decided to try a mash up of a few recipes for dinner. First up, the sprouts in a bacon, shallot, garlic, white wine sauce:
Wash, cut, drizzle the sprouts with EVOO, S&P, then into the oven pre heated to 400 for about 20-25 minutes:
While sprouts are getting a char, cooked some bacon in a skillet, reserved a few tablespoons of bacon and chopped bacon up, added shallots and chopped garlic until fragrant, then deglazed with 1/4 cup white wine and cup of chicken stock. Cooked until liquid was reduced and absorbed into the “stuff”. Then tossed in the cooked sprouts, GR says they are better the more charred, so I did. Tossed all the bacon goodness in warm skillet with sprouts.
While that was going down, heated 4 tablespoons butter in a sauce pan with a couple cups of frozen sweetcorn until butter is browned around the edges of corn. Then 2 cups of milk and a cup of heavy cream with a couple crushed garlic and fresh thyme sprigs.
Brought to a boil then reduced to a simmer, removed garlic and thyme, and poured in a cup of polenta stirring constantly until thickened….I may have over cooked. Once it could be folded, I grated a bunch of fresh parm and folded it in.
Then the shrimp….heated big slabs of butter in a skillet, put in the fresh shrimp with about a tablespoon of Cajun seasoning and a few tablespoons of thyme. Stirred and tossed until almost cooked through, then a handful of chopped basil and squeezed the juice from one lemon to deglaze and stirred with the shrimp. Off the heat.
Plated the polenta topped with the shrimp, sprouts n bacon on the side.
Nice hearty meal for a cold, rainy night here in Virginia. It was delicious, but filling with the light lemon and herbs, with a bit of Cajun heat, from the Shrimp balancing the heavy polenta. The fresh shrimp were incredible! The Brussels sprouts could’ve been their own meal and came out amazing.
My first go at polenta! I think I made it too thick, but not really sure
I’ve only seen it on TV! Tasted good though and I loved the little pops of flavor from corn kernels! Fresh parm brought it up a notch for sure!
Great meal, not sure why I’ve been into shrimp lately? However, thanks for your time!
Wash, cut, drizzle the sprouts with EVOO, S&P, then into the oven pre heated to 400 for about 20-25 minutes:
While sprouts are getting a char, cooked some bacon in a skillet, reserved a few tablespoons of bacon and chopped bacon up, added shallots and chopped garlic until fragrant, then deglazed with 1/4 cup white wine and cup of chicken stock. Cooked until liquid was reduced and absorbed into the “stuff”. Then tossed in the cooked sprouts, GR says they are better the more charred, so I did. Tossed all the bacon goodness in warm skillet with sprouts.
While that was going down, heated 4 tablespoons butter in a sauce pan with a couple cups of frozen sweetcorn until butter is browned around the edges of corn. Then 2 cups of milk and a cup of heavy cream with a couple crushed garlic and fresh thyme sprigs.
Brought to a boil then reduced to a simmer, removed garlic and thyme, and poured in a cup of polenta stirring constantly until thickened….I may have over cooked. Once it could be folded, I grated a bunch of fresh parm and folded it in.
Then the shrimp….heated big slabs of butter in a skillet, put in the fresh shrimp with about a tablespoon of Cajun seasoning and a few tablespoons of thyme. Stirred and tossed until almost cooked through, then a handful of chopped basil and squeezed the juice from one lemon to deglaze and stirred with the shrimp. Off the heat.
Plated the polenta topped with the shrimp, sprouts n bacon on the side.
Nice hearty meal for a cold, rainy night here in Virginia. It was delicious, but filling with the light lemon and herbs, with a bit of Cajun heat, from the Shrimp balancing the heavy polenta. The fresh shrimp were incredible! The Brussels sprouts could’ve been their own meal and came out amazing.
My first go at polenta! I think I made it too thick, but not really sure
I’ve only seen it on TV! Tasted good though and I loved the little pops of flavor from corn kernels! Fresh parm brought it up a notch for sure! Great meal, not sure why I’ve been into shrimp lately? However, thanks for your time!
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