I love spicy foods, and especially crave them when I am feeling congested or have a sore throat. Since I have had a bit of both lately , this dish I came up with last night hit the spot, as it combined spicy elements with rich, comforting polenta. Plus it is packed with vitamin-rich veggies!
First I sprayed a roasting pan with some cooking spray and added some chopped vidalia onion, garlic, jalapeño pepper and zucchini, then sprinkled all with a little seasoned salt. I roasted the vegs at 425 degrees for about 12 minutes, and then mixed in a pint of halved sweet yellow cherry tomatoes and popped it back in the oven for about another 10 min. Then I added 1/2 pound of shrimp, gave it a couple of shakes of Mexican seasoning and lemon pepper and cooked it for another 5 min. or so. I took the mix out of the oven, added some chopped olives, cilantro and a couple spoonfuls of salsa and gave it a stir. The sweet juices released by the tomatoes gave the mixture a stew-like consistency - perfect served over polenta: 3/4 cup of polenta added to 2 cups of simmering vegetable broth; stir until the mixture thickens and then add parmesan cheese to taste. Was really tasty, and paired nicely with a crisp Sauvignon blanc from Ancient Lake winery in California.
First I sprayed a roasting pan with some cooking spray and added some chopped vidalia onion, garlic, jalapeño pepper and zucchini, then sprinkled all with a little seasoned salt. I roasted the vegs at 425 degrees for about 12 minutes, and then mixed in a pint of halved sweet yellow cherry tomatoes and popped it back in the oven for about another 10 min. Then I added 1/2 pound of shrimp, gave it a couple of shakes of Mexican seasoning and lemon pepper and cooked it for another 5 min. or so. I took the mix out of the oven, added some chopped olives, cilantro and a couple spoonfuls of salsa and gave it a stir. The sweet juices released by the tomatoes gave the mixture a stew-like consistency - perfect served over polenta: 3/4 cup of polenta added to 2 cups of simmering vegetable broth; stir until the mixture thickens and then add parmesan cheese to taste. Was really tasty, and paired nicely with a crisp Sauvignon blanc from Ancient Lake winery in California.
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