Curried Shrimp And Polenta Ragu Food

GRILLED SHRIMP AND POLENTA

Steps:

• Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
• Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
• Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
• Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
• Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
• Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
• By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
• Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
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CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

SHRIMP & POLENTA ITALIAN BOWL #RAGU

Steps:

• Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
• Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
• While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
• To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.

CURRIED SHRIMP WITH PEAS

Steps:

• in a skillet melt butter.
• add garlic and mushrooms.
• sprinkle with curry powder, stirring.
• add shrimp and cook for 1-2 minutes, stirring.
• in a large bowl whisk coconut milk, lime juice and wine with cornstarch, until well blended.
• pour into skillet,stir in sambaal olek to taste.
• bring to boil,stirring, and lower heat to a simmer.
• cook until thickened, 2-3 minutes.
• add the peas, cook for 1-2 minutes, stirring.
• add scallions, stirring.
• serve over rice.

CURRIED SHRIMP WITH CILANTRO

Steps:

• Over medium heat, heat oil in skillet.
• Add shallots and garlic. Cook and stir about 2 minutes until tender.
• Add curry powder. Cook and stir about 1 minute until the mixture becomes fragrant.
• Add the broth and bring to simmer.
• Add the lime juice and shrimp. Simmer until the shrimp are cooked through, about 3 minutes.
• Remove from heat. Stir in sour cream and cilantro. Season with salt and pepper, serve immediately.

CURRIED SHRIMP

Steps:

• Peel and devein shrimp. Heat butter in a skillet over medium heat. Add onion and jalapeno pepper and saute until softened, about 3 minutes. Add shrimp, salt and pepper to taste. Cook, stirring often, about 3 more minutes. Season with cardamom and cumin and stir. Add in the lime juice, sour cream, and yogurt. Bring to a gentle boil, stirring. Sprinkle with chopped cilantro and serve.

POLENTA PASTICCIATA #RAGU

Steps:

• Ragu Recipe Contest Entry.
• Pre-heat oven to 400 degrees Fahrenheit.
• Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
• In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
• Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
• Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
• In a large skillet, break up the Italian sausage and cook until it is browned and cooked through.
• Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
• Pour half of the polenta into the springform pan and spread it evenly in the pan.
• Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta.
• Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
• Spread the arugula evenly over top of the cheese.
• Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
• Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
• Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
• Arrange the remaining goat cheese evenly on top of the meat sauce.
• Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
• Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
• Remove from oven when cheese is golden brown and bubbly.
• Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.

CURRIED SHRIMP AND POLENTA #RAGU

Steps:

• Place water and milk in a large pot on high, cook till boiling.
• When boiling add the salt and polenta and whisk for five minutes.
• Lower heat and simmer covered for 45 minutes, whisking occasionally.
• When polenta has finished cooking, pour onto a cutting board to cool. When it is cooled, cut into rectangles. Add olive oil to a frying pan and crisp the polenta on both sides. You will need to let it cook for about five minutes on each side. When finished cooking on both sides remove from the hear and plate the polenta.
• Cook bacon in a sauce pan, when finish remove from pan and shop into fine pieces.
• Add garbanzo beans to the saucepan and cook in the bacon drippings for two minutes.
• Add jar of Ragu Spicy Italian Sauce and bring to a simmer.
• In a frying pan heat olive oil on low heat.
• After two minutes add the shrimp and season with salt and curry powder.
• Cook the shrimp for a several minutes on each side, till it turns pink.
• Finish the dish by pouring sauce over the fried polenta and topping with the cooked shrimp.