Grilled Prawns with Polenta & Zucchini Medley

Posted on Apr 17, 2013 in BBQ/Grilling, Favorite, Healthy, Main Dish, Mediterranean Diet, Recipes, Reduced Fat, Seafood, Side | 6 comments

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I can not get enough of the beautiful weather we are having. Spring is finally showing its true colors. Our lawn is looking spectacular, luscious and extra green. My tulips are in full bloom. And I can not get enough of the bright colors.

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This recipe was inspired by the shrimp we had in New Hope, PA last weekend. I really enjoyed that charred grilled taste of the prawns and wanted to recreate it.

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Kurt and I only recently have discovered polenta, but we have fallen in love with it. I made it Mediterranean style with fat free feta cheese and truffle oil. For vegetables I sauteed julienned zucchini and carrots. The entire dish was heavenly and only took about 40 minutes to put together.

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I wish you all a great weekend. Let’s hope the weather continues to be pleasant.

Kathy Sig 2

Grilled Prawns with Polenta & Zucchini Medley
 
Prep time
Cook time
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Author:
Serves: 2
Ingredients
  • ½ lb large prawns, shelled
  • 2 tbsp Wasabiyaki sauce
Instructions
  1. Preheat grill.
  2. Grill shrimp 2-3 minutes on each side until cooked through.
  3. In a bowl combine grilled shrimp with Wasabiyaki sauce
  4. Serve immediately
Nutrition Information
Serving size: 5-6 prawns

Zucchini Medley
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 large zucchini, julienned
  • ½ large carrot, julienned
  • 2 tbsp olive oil
  • 1 tsp salt
Instructions
  1. Preheat olive oil in a skillet.
  2. Saute carrots and zucchini about 7 minutes.
  3. Season with salt

Feta & Truffle Polenta
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup polenta
  • 3 cups water
  • ½ tsp salt
  • few dashes truffle oil
  • ¼ cup fat free feta
  • 1 tbsp freshly grated parmesan
  • 1 tbsp olive oil
Instructions
  1. Bring a pot of water to a boil. Add salt and polenta.
  2. Cook on low heat, stirring frequently, about 20-25 minutes.
  3. Add feta, truffle oil and parmesan. Stir to combine.
  4. Oil a bowl, transfer polenta and let set for 10 minutes.
  5. Slice into equal pieces.
  6. The next step is optional:
  7. Heat olive oil in a skillet and sear polenta slices a few minutes on each side until golden.

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6 Comments

  1. This looks beautiful! I’m in love with that placemat by the way, where did you get it? :)
    Mai-Lis @ A Sunshiny Day recently posted..Balsamic Thyme Roasted Spring OnionsMy Profile

    • Thank you. If my memory is right I think I got it at Pier 1 Imports. If not there then maybe Kohls.

  2. I know I’ve tried polenta in restaurants, but for the life of me I can’t remember what it tastes like! I’ll have to pick some up :)
    jessiebearwhat recently posted..Week in Review #2My Profile

    • For the longest time I thought polenta would taste very different but I was surprised how much I like it.

  3. Your photo are all so beautiful! I found your blog today through the FFF blog hop and am so glad that I did! You have a new follower. :)
    Erin @ The Grass Skirt recently posted..Things I didn’t share Friday (4/19)My Profile

    • Thanks Erin. I will definitely check out your blog as well

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