Before we started bowling yesterday, we had a little birthday celebration. One amongst us is 95 years old today so she was given a cake and a Poinsettia plus a card which everyone in the seniors group signed. She really is an incredible woman. I bowled with her daughter at one time and she told me that her mom bowled twice a week, played ping pong and also line danced. She is absolutely petite too, not very tall and very, very slim. A tiny person all round. Quite incredible. By the time anyone thought of pictures, the cake had definitely been "got at"; interesting, it was half chocolate and half white cake. I took several pictures on my miniature Oregon Scientific camera which I carry all the time.
This morning we have the carpet cleaners coming so I can't spend very long blogging. Considering there are only two of us and no pets, I don't understand how our carpet gets so dirty. So, I'll talk to you some more tomorrow.
We love Saltimbocca, we love shrimp, we love Polenta, so the following recipe from Eating Well could have been designed specially for us.
Shrimp Saltimbocca with Polenta
From EatingWell: November/December 2009
Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.
4 servings
Ingredients
1 16- to 18-ounce tube polenta, cut into 8 rounds
1 thin slice prosciutto (about 1/2 ounce)
2 tablespoons lemon juice
1 1/4 teaspoons cornstarch
1 pound peeled and deveined raw shrimp (21-25 per pound)
1/4 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
2 tablespoons finely diced onion
3/4 cup clam juice (see Note) or reduced-sodium chicken broth
1 tablespoon chopped fresh sage or 3/4 teaspoon dried rubbed
Preparation
1. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
2. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
3. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
4. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.
Tips & Notes
* Note: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically among brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.
Have a great day.
Before we started bowling yesterday, we had a little birthday celebration. One amongst us is 95 years old today so she was given a cake and a Poinsettia plus a card which everyone in the seniors group signed. She really is an incredible woman. I bowled with her daughter at one time and she told me that her mom bowled twice a week, played ping pong and also line danced. She is absolutely petite too, not very tall and very, very slim. A tiny person all round. Quite incredible. By the time anyone thought of pictures, the cake had definitely been "got at"; interesting, it was half chocolate and half white cake. I took several pictures on my miniature Oregon Scientific camera which I carry all the time.
This morning we have the carpet cleaners coming so I can't spend very long blogging. Considering there are only two of us and no pets, I don't understand how our carpet gets so dirty. So, I'll talk to you some more tomorrow.
We love Saltimbocca, we love shrimp, we love Polenta, so the following recipe from Eating Well could have been designed specially for us.
Shrimp Saltimbocca with Polenta
From EatingWell: November/December 2009
Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.
4 servings 
Ingredients
1 16- to 18-ounce tube polenta, cut into 8 rounds
1 thin slice prosciutto (about 1/2 ounce)
2 tablespoons lemon juice
1 1/4 teaspoons cornstarch
1 pound peeled and deveined raw shrimp (21-25 per pound)
1/4 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
2 tablespoons finely diced onion
3/4 cup clam juice (see Note) or reduced-sodium chicken broth
1 tablespoon chopped fresh sage or 3/4 teaspoon dried rubbed
Preparation
1. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
2. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
3. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
4. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.
Tips & Notes
* Note: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically among brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.
Have a great day.
Do the carpet cleaners sing while they work?
ReplyDeleteNo, why? I must say the carpet looks a lot better now.
ReplyDelete