Wednesday, July 09, 2008
grilled shrimp & asparagus on polenta
Always trying to come up with simple summer dinners, Jack and I combined two of our favorite things to grill, shrimp and asparagus, and put them atop some creamy polenta.
That's about all there is to it, actually, but I'll give you a few more details. The shrimp and asparagus were tossed with olive oil, salt and pepper before being grilled. After being grilled, take the shrimp off the skewers, chop the asparagus into about 1 inch pieces, put them in a bowl with the shrimp and toss everything with fresh grated garlic, a touch more olive oil and fresh lemon juice. For the polenta, follow the package directions, adding Parmesan cheese at the end, and also adding some half and half to thin the mixture out a bit.
Eat this with some nice cold Sauvignon Blanc. Ahhhh...Summer!
Posted by ironstef