Inspired by Kath who made a dinner similar to this a few nights back, I stopped by the store on the hunt for some shrimp. To go with it, polenta and swiss chard. I originally wanted kale but this chard looked so much better. Make sure you rinse it well.
Polenta cooked in salted water with parm and a pat of butter thrown in at the end.
Shrimp. Off with their heads!
Okay, I am going to be honest with you. If you buy raw shrimp, you have to devein them. Deveining shrimp is the most disgusting thing you will ever do in the kitchen. For those of you who read/saw Julie and Julia and remember her ordeal with deboning a duck, trust me, this is worse. Give me an animal to debone any day of the week.
Basically, you rip of the tail and their little legs (eww) and you will see a dark purple/black line. Run a sharp, small knife down the shrimp and pull out the thread like substance. What you are removing in the shrimp’s intestinal tract or as I call it, the poopshoot. Some people say it is unnecessary to devein shrimp and that is true, it won’t really hurt you, but I don’t eat poopshoot.
At this point in the process your kitchen will smell like Fisherman’s Wharf in SanFran and your cat will start going all cray cray.
Wash your hands thoroughly and start the polenta. Polenta is just ground maize. It has a creamy texture and goes well with seafood or poultry or eggs or whatever. It’s tasty and easy. Go pick some up!
I marinated the shrimps in lemon juice, paprika, thyme, ancho chili powder, garlic, salt, pepper.
Cook in a couple tablespoons of butter for a few minutes on each side.
Saute the swiss chard in EVOO, garlic.
Serve with a crisp white wine, locally grown 🙂
And there you have it. Enjoy and I promise it tastes so good you will forget all about the prep!