Pan Seared Shrimp and Polenta with Sun-Dried Tomato Pistou
1/2 c plus 2 Tbsp. Extra Virgin Olive Oil (EVOO), divided
4 cloves garlic, crushed and divided
1 cup basil leaves
1/4 c sundried tomatoes in oil
1/4 tsp. crushed red pepper
3/4 tsp. salt, divided
1 lb. 16-20 shrimp, peeled and deveined
4 cups baby arugula
2 Tbsp. water
1/3 c balsamic vinegar reduction/syrup
1/4 tsp. fresh ground pepper
4 slices or 3” squares polenta
1 large ball fresh buffalo mozzarella, sliced into 4 pieces
4 large, ripe tomato slices (1/4” thick)
2 Tbsp. pine nuts, toasted
1/4 Tbsp. asiago cheese, coarsely grated
To make pistou:
Combine 1/4 c. EVOO, 3 cloves minced garlic, basil, sun-dried tomatoes, red pepper and 1/2 tsp. salt in the bowl of a food processor. Process until smooth. Set aside.
Heat 2 Tbsp. EVOO in a medium sized non-stick skillet on medium high heat, add 1 tsp. garlic and shrimp. Cook till shrimp turns pink through and golden on edges, about 2 minutes per side. Remove shrimp from pan into small bowl and toss with 1/4 tsp. salt. Set aside.
Add 2 more tbsp. olive oil to same pan on medium high heat. Brown polenta on both sides, about 3 minutes per side. Remove from pan and set aside.
Toss arugula in pan with water until just beginning to wilt, about 1 minute. Remove from heat and drizzle with balsamic vinegar, 2 Tbsp. olive oil, 1/4 tsp. salt and fresh ground pepper. Divide onto 4 plates.
Place a slice of polenta over each bed of wilted arugula. Top with a slice of mozzarella and follow with a slice of tomato. Divide shrimp and place over tomato. Drizzle with pistou. Sprinkle with pine nuts and asiago cheese.
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!