Plain and simple...a tastebud explosion! Texture, flavor and amazing color make this dish a beautiful tower of mediterranean delight.
½ c plus 2 Tbsp. Extra Virgin Olive Oil (EVOO), divided
4 cloves garlic, crushed and divided
1 cup basil leaves
¼ c sundried tomatoes in oil
¼ teaspoon. crushed red pepper
¾ teaspoon. salt, divided
1 lb. 16-20 shrimp, peeled and deveined
4 cups baby arugula
2 Tbsp. water
⅓ c balsamic vinegar reduction/syrup
¼ teaspoon. fresh ground pepper
4 slices or 3” squares polenta
1 large ball fresh buffalo mozzarella, sliced into 4 pieces
4 large, ripe tomato slices (¼” thick)
2 Tbsp. pine nuts, toasted
¼ Tbsp. asiago cheese, coarsely grated
No nutrition information available
To make pistou:
Combine ¼ c. EVOO, 3 cloves minced garlic, basil, sun-dried tomatoes, red pepper and ½ teaspoon. 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 teaspoon. 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 ¼ teaspoon. salt. Set aside.
Add 2 more tablespoon. 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, ¼ teaspoon. 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.