Q and I have been working our way through the Cooking for Two 2012 (America’s Test Kitchen) magazine we picked up a few weeks ago. We’ve been basing our weekly menu planning on recipes from the magazine and I can honestly say we have loved everything we’ve made from it. This meal was one of our favorites.
The shrimp dish was easy and a one-pot meal, which I love. We decided at the last minute to cook the polenta as a side instead of our usual brown rice and it was a bit more challenging than anticipated. Not so much on the cooking side, but on the stirring constantly side. Q and my arms were both exhausted by the end. It’s pretty much like risotto, you just keep stirring and adding a little water and stirring. I just want to forewarn you before you jump into it that it’s a little labor intensive, but well worth it!
Greek Style Shrimp
- 12 ounces jumbo-size shrimp (16 to 20 per pound), peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon grated lemon zest
- Salt and pepper
- 2 shallots, minced
- 1/2 green bell pepper, cut into 1/4-inch pieces
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounce) can diced tomatoes drained with 1/4 cup juice reserved
- 2 tablespoons dry white wine
- 3 ounces feta cheese, crumbled (3/4 cup)
- Toss shrimp, 1 1/2 teaspoons oil, one-third of garlic, and lemon zest together in a bowl until combined and season with salt and pepper.
- Heat 1 tablespoon oil in 10-inch skillet over medium heat until shimmering. Add shallots, bell pepper, and 1/8 teaspoon salt and stir to combine. Cover and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture evaporates and vegetables have softened, 3 to 5 minutes longer. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reserved juice, and wine. Continue to simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, about 5 minutes longer. Season with salt and pepper to taste.
- Reduce heat to medium-low and add shrimp along with any accumulated juices to pan; stir to coat. Cover and simmer, stirring occasionally, until shrimp are opaque throughout, 7 to 10 minutes. Off heat, sprinkle evenly with feta. Drizzle remaining 1 1/2 teaspoons oil evenly over top and serve.
Recipe adapted from Cooking for Two 2012 (America’s Test Kitchen).
- 3 cups water
- 1 teaspoon salt
- 1 cup corn grits (we used Bob’s Red MillCorn Grits, Polenta)
- 1/2 cup Parmesan cheese, grated
- In a large, deep pot over high heat, bring water and salt to a boil. Gradually stir in corn grits. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes). While cooking, continue to add water by the tablespoon if mixture is getting too thick too quickly (we added water 2 times). Use a long-handled spoon because mixture pops and bubbles. Once polenta is thick, remove from heat, add in Parmesan and stir until melted. Serve warm.
PS I had my first family day with Q and his company today and had a GREAT time. I baked and cooked some goodies that I’ll share next week. Hope everyone is having a great Friday, Q and I are sitting on the sofa exhausted after a busy day!Pin It