It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
This meal only appears complicated but in reality is fast. There are three components in this dish but each cooks in a matter of minutes and when combined on the plate create a satisfying Indian-esque meal. The original recipe from Cuisine at Home used sea scallops but I substituted shrimp with tasty results. Fresh steamed broccoli completed the meal.
CILANTRO SHRIMP w/ APPLE-RAISIN SAUCE over CURRIED POLENTA
For the sauce:
1/2 cup peeled and diced Granny Smith apple
1/2 cup golden raisins
1/2 cup fresh orange juice
1/4 cup low sodium chicken broth
2 tablespoons minced red onion
2 teaspoons minced orange zest
1 teaspoon honey
1/4 teaspoon red pepper flakes
2 tablespoons minced cilantro
Salt & pepper to taste
- Combine the apple, raisins, orange juice, broth, onion, zest, honey, and red pepper flakes in a small saucepan.
- Bring the mixture to a boil, reduce the heat and simmer for 5 minutes or until the apples are tender.
- Stir in the cilantro, and season with salt and pepper.
- Keep warm while you make the remaining meal components.
For the shrimp:
1 tablespoon sunflower oil
1 pound fresh or frozen raw shrimp
1/3 cup minced cilantro
Salt and pepper to taste
- Heat the oil in a large saute pan until it shimmers.
- Pat the shrimp dry and sprinkle generously with salt and pepper.
- Add the shrimp to the oil and tossing occasionally, saute until cooked through, approximately 2-3 minutes.
- Off the heat and stir in the cilantro.
For the polenta:
4 cups whole milk
1 cup polenta or yellow cornmeal
1/2 teaspoon sweet curry powder
1/3 cup shredded Parmigiano-Reggiano cheese
1/2 cup diced tomatoes
1/3 cup chopped scallion greens
Salt & pepper to taste
- Bring the milk to a boil in a saucepan over medium heat.
- Combine the polenta and curry powder and slowly whisk it into the milk.
- Cook the mixture, stirring constantly, until the mixture is thick and smooth, 4-5 minutes. Be sure to mix continually otherwise lumps will form.
- Remove the pan from the heat and stir in the cheese, tomatoes, and scallions.
- Season with salt and pepper and serve.