Wednesday already? Seems this week is going rather quickly. I was really dreading spending the week without my husband but it hasn't been too terrible, actually. Lenny jokes with me that saying something isn't too terrible isn't really much of an endorsement and he is certainly right about that! Can you imagine a book jacket with a review as follows - "It's not too terrible" raves Kelly!
Speaking of books, I am reading Valley of the Dolls right now and while it is certainly more ummm... well, it has more sex in it than my usual reading, I am enjoying it! I was determined to finish it last night. I must have read 150 pages but just could not stay awake for the final 25-30 pages. Oh, well, I have a date with that book tonight. Other than much reading, housework and playing "big dog" for the beagles, I am keeping myself busy watching the BBC's latest version of Robin Hood and I did watch the Wizard of Oz the other night. I love that movie very much.
We have had absolutely the most terrific thunderstorms on the eastern shore of Maryland the past two nights. The only trouble with thunderstorms is that the beagles are afraid! Ok, so maybe I am a little afraid, too!
I made shrimp with tomatoes and soft polenta for myself for dinner and was really rather pleased with it (now there's an endorsement). I got the recipe from Everyday Food. I had enough soft polenta left to have it for breakfast with a poached egg, so it was like totally a win-win situation.
I cut this recipe in half but ate all the shrimp and tomatoes but only half of the polenta, so I don't really know if this recipe would feed four for dinner. I did not consider what I ate to be more than a normal serving.
Shrimp and tomatoes over soft polenta from Everyday Food
1 1/2 pounds frozen medium shrimp, thawed, peeled, and deveined (tails removed)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 can (14.5 ounces) diced tomatoes, in juice
Coarse salt and ground pepper
3/4 cup yellow cornmeal
3 tablespoons butter
1. Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
2. Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
3. Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta.
1. In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.