Category Archives: Grains

Shrimp with Pancetta and Peas Over Soft Polenta

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

As much as cooking is a passion of mine, finding a meal that comes together quickly, simply and impressively is like finding a five pound box of jumbo shrimp at my door! So, imagine my happiness right now…I’m one of thirty food bloggers chosen to participate in a Shrimp Showdown hosted by OXO and the NFI Shrimp Council. So, with a box full of OXO tools and another of jumbo shrimp, I’ve come up with a simple recipe perfect for a quick weeknight meal and special enough for fuss-free entertaining.

We love seafood, but shrimp may be our favorite. What I love about shrimp is its versatility. It just melds with any variation of flavors. I have to tell you, I had a very long list of ideas for this project and at some point, I’ll share them all with you, but I wanted this to be something simple that can become your go-to recipe. The shrimp, as you know, cooks in mere minutes, so, pairing it with a quick cooking polenta gives you this perfect dish that looks like you fussed…but you didn’t. No one has to know…I’ll keep that secret!

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

Shrimp with Pancetta and Peas Over Soft Polenta

Soft Polenta
1 1/2 C. milk (I use a low fat milk)
1 1/2 C. low sodium chicken or vegetable broth
1/2 C. quick cooking polenta
1/4 C. ricotta (I use fat free, but use what you have)
1 T. butter
1/8 C. grated Parmesan

Shrimp with Pancetta and Peas
olive oil
4 oz. pancetta, finely diced
approx. 1 lb. jumbo shrimp, peeled and deveined
1/2 medium onion, finely diced
3 cloves garlic, minced
1 C. dry white wine
4 Campari tomatoes, quartered (you can also use about 1/2 C. of grape tomatoes halved)
1 C. peas, fresh or frozen
lemon zest
fresh parsley, roughly chopped

Prepare the polenta first. In a large saucepan over high heat, combine the milk and the broth and bring to a boil. Whisk in the polenta, reduce the heat to low and cook for about two minutes. Add the ricotta, butter and Parmesan. Cook for another 30 seconds. Cover and remove from the heat. Set aside.

In a 12 inch skillet over medium-high heat, drizzle just a tad (about 1 teaspoon) of olive oil and add the pancetta. Cook until the fat is rendered and the pancetta begins to crisp a bit and get golden. Remove the pancetta with a slotted spoon onto a plate. Add the shrimp to the pan and cook for just about 2 minutes per side. Do this in two batches to avoid crowding the pan. Once the shrimp are cooked, move them to the plate with the pancetta. You may need to add another small drizzle of olive oil to the pan. Now, add the onion and be careful to just sweat the onion. You don’t want to brown it. As soon as the onion is translucent, add the garlic. Cook for just a minute and add the white wine. Simmer for another minute and add the tomatoes and peas. After one more minute add the shrimp and pancetta back to the pan and immediately remove the pan from the heat. Toss everything together.

To serve, divide the polenta between four dinner plates, top with the shrimp and pancetta and sprinkle on some lemon zest, parsley and some extra grated Parmesan.

Serves 4

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

Notes:

  • The polenta will seem a bit loose right after you’ve made it, but this is intentional. As it sits, it will thicken up and become the perfect consistency for serving. If you like it even more loose, feel free to whisk in a tiny bit of warm milk before serving.
  • I love adding the ricotta to this polenta, but if you don’t have any…the recipe will still work fine. It does add a bit of creaminess that I really like.

Another key to bringing this together quickly and easily is working with great tools. I’d never seen this OXO tool before, but their Shrimp Cleaner is very cool! I was intimidated just looking at it, but once I tried it…I was impressed. It removes the shell and the vein in basically one step. Easy peasy. Some of their other tools I used are their 3 Piece Bowl and Colander Set for rinsing the shrimp, the Flexible Kitchen and Herb Snips for snipping fresh parsley and I absolutely love their 12″ Tongs with Silicone Heads. They get used on a daily basis in my kitchen and I love that they don’t scratch my pans in the process.

Lucky you…OXO and the NFI Shrimp Council are giving away a set of those tools and many more along with a $100 Visa card! Click to enter now!

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

The Shrimp Showdown Giveaway!

Click here to enter to win all of these great OXO Shrimp Tools ($80 value) and a $100 Visa Gift Card from the NFI Shrimp Council!

Disclaimer: This post and giveaway are sponsored by OXO and the NFI Shrimp Council. I was given the tools and the shrimp to provide a review. All opinions are one hundred percent my own.

Take a peek at all of the other food bloggers participating in the Shrimp Showdown!

Meyer Lemon Rice Pudding

Meyer Lemon Rice Pudding with Jasmine Rice from Taste Love & Nourish

I love rice puddings, but they just remind me so much of winter. I’ve had enough of this winter. With spring just around the corner, I’m yearning for lighter flavors and brighter colors! So, as soon as I saw a few Meyer lemons in my fridge, I knew where this recipe was headed. This dessert is perfect for this time of year. It’s warming, the way you’d expect rice pudding to be, but the flavor is so bright, fresh and really wonderful.

As desserts go, I’m always revamping to create healthier versions. This recipe may be one of my lightest desserts! It’s very low in fat and low in sugar. It’s also gluten free, dairy free and vegan! Amazing, right? It’s really just about replacing some ingredients with healthier ones. If you follow my blog regularly, you know how much I use almond milk. I use it in all my smoothie recipes because the results are so delicious. I’ve got my own personal reasons too…

I’ve never been able to drink a glass of milk. I don’t know why…I just find it terribly unappealing. About a year and a half ago, I bought my first carton of almond milk in an effort to eat a more plant-based diet. I’m a huge label reader and after finding that almond milk is much lower in calories, has no sugar, no cholesterol and is higher in calcium and vitamin D compared to regular milk…I was sold nutritionally. But, I wasn’t sure about how this was going to taste or if I’d actually be able to drink it as is. I started using the almond milk in my smoothies and recipes. I found that the flavor was creamy, a bit nutty and really delicious. Then, one day, I poured myself a glass. Straight almond milk, folks. After a few sips, I downed the entire glass! It was delicious! Since then, I try to drink a glass every single day. My favorite is Silk Unsweetened Vanilla Almond Milk. It has a really nice subtle vanilla flavor without any added sugar.  Silk helps my body get some of the nutrients it needs, especially calcium and vitamin D and E and yet, it tastes like a treat.  

It’s the unsweetened vanilla almond milk in this rice pudding that gives it a creamy taste. It pairs so nicely with the nuttiness of jasmine rice. Be prepared with a spoon in hand…you’ll need to “taste-test” this for yourself!

 

Meyer Lemon Rice Pudding

3 C. unsweetened vanilla almond milk (I use Silk)
1/2 C. jasmine rice
3 T. sugar
juice of one Meyer lemon
zest of two Meyer lemons
additional almond milk for serving

In a medium saucepan, bring 3 cups of almond milk to a light boil. Stir in the jasmine rice and the sugar. Cover and bring the rice to a simmer, then reduce the heat to low. Continue to simmer lightly for 30 minutes or until most, but not all, of the milk is absorbed.

Remove the saucepan from the heat and stir in the Meyer lemon juice and the zest.

Serve warm or cold with just a bit of almond milk poured over the top.

Serves 4 to 5

Meyer Lemon Rice Pudding with Jasmine Rice from Taste Love & Nourish

Notes:

  • I use jasmine rice in this recipe because it’s more flavorful than most rice and because it remains soft and creamy when cold.  So, if you like to eat your rice pudding chilled, you’ll still get that creamy texture.
  • If you are new to Meyer lemons, you’ll find that their flavor is a cross between a lemon and mandarin orange.  They are so fragrant!
  • Use a light hand when zesting your lemons.  You just want the very outer yellow skin.  The white layer (the pith) is very bitter.
  • Try making this with Silk Unsweetened Coconut Milk for a different flavor combination!

 

More Recipes Using Almond Milk:

 

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.