Shrimp with Cheddar Polenta and Cilantro Pesto

Since I've become a mom, I've learned that I have very limited time to make dinner. (not to mention limited hands!). BUT we still have to eat and I need to put food on the table. So you will probably find many more 'mom inspired' meals around here! (Don't worry, I still hope to keep baking!)

I found this on the "Cuisine at Home" website. I get the magazine and I must say its great. All the recipes are very good, but family friendly, and pretty easy. I love all the step by step photos they provide--I love a good visual!

Speaking of good visuals, can you believe the photo?? My husband actually took it--he's getting better at this every day! And he took it with my new cannon rebel 15mega pixel camera. How is that for a 'push prize'? I love it and I hope it helps enhance the blog!

Anyway, I prepped the shrimp ahead of time and popped them into the refrigerator until my husband got home from work....and the rest of the meal came together in 5 minutes. Yup...5 minutes. How great is that?? The key: buy quick cooking polenta.

I didn't quite follow this recipe for the polenta on this recipe. Follow the package instructions on the quick cooking polenta, I used Colvita 5-minute quick cooking polenta. I added whatever cheese I had in the fridge--a little sharp cheddar and a little parmigiano reggiano. You could use whatever you have on hand.

Good meals DON'T have to take you hours!

Enjoy!

For the shrimp recipe, click here!
-Alterations: Toss ingredients with shrimp. Saute on medium/high heat in a heavy bottomed skillet with olive oil. Cook until pink on one side and flip. This should only take about a minute a side if that. Keep an eye on them. You want them to be in the shape of a C NOT and O. O=overcooked! You don't want that.

For the cheddar polenta recipe, click here!
-Alterations: Use quick cooking polenta. Add whatever cheese you have on hand!

Shrimp and Hominy Soup

I’m back from my long hiatus! I spent the early part of this week visiting my sister and loving her 3 little kids. I love being an aunt ;).

On another note, it’s finally beginning to look like spring where I live and all I can think about is making something that screams fresh.

I’ve been living the life of comfort food for all of the 6 winter months (Winter is supposed to be 3 months, isn’t it? Michigan apparently didn’t get the memo.) It’s finally time for light meals and leisurely nights on my patio with a glass of Oberon or pinot noir in hand. What could be more fun than that?

This soup is light and so fresh tasting that my mom labeled it “The best soup she has ever eaten”. I can’t take all the credit though, my neighbor ‘A’ brought her leftovers for this soup over a few months ago and when I finally twisted her arm for the recipe—there is no stopping me now. I made a few changes; you can certainly do the same for your tastes.

This would also be a perfect match for your “Cinco de Mayo” party!!

Shrimp and Hominy Soup
Recipe derived from Bon Appetit November 2000

Ingredients:
2 tablespoons olive oil
1 finely chopped carrot
2 finely chopped celery stalks
3 garlic cloves, minced
1/4 teaspoon dried oregano
4 cups chicken stock
1 15-ounce can golden hominy, drained
1 can crushed tomatoes with juices
1 teaspoon chopped canned chipotle chilies, seeds removed
½ pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Lime wedges
Avocado
Greek Yogurt

Directions:
In a large soup pot or large cast iron pot, heat olive oil over medium heat. Add carrot, celery, and dried oregano and sauté for about 10 minutes. Add the garlic and cook for an additional minute. Add broth, hominy, tomatoes and chipotle chilies. Bring to a light simmer, reduce heat to low and cover and simmer for 30 minutes. Add shrimp and cook until pink on the outside and opaque in the center, about 3 minutes. Add fresh cilantro. Serve with lime wedges, slices of avocado and low fat Greek yogurt.