SHRIMP AND PROSCIUTTO ON POLENTA ENJOY DAN:

SHRIMP AND PROSCIUTTO ON POLENTA by CHEF DAN:

Serves 4

INGREDIENTS:
1 cup polenta

1/2-ounce Prosciutto thin sliced

1 onion, chopped

2 garlic cloves

1/4-teaspoon EACH red pepper flakes and Tandoori Masala

2 tablespoon grape-seed oil, divided

1 (10 Oz) can RO*TEL diced tomatoes and green chilies

1 pound (16-20) shrimp per pound

1 tablespoon fresh oregano, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Cook polenta according o package directions:

2.   Position rack in the center of the oven; pre-heat broiler.

3.   Coat a baking sheet with Pam; place the Prosciutto on the baking sheet.

4.   Broil until the Prosciutto is crisp, about 4-5 minutes.

5.   In a skillet add 1 tablespoon oil over medium-heat when sizzling.

6.   Add onion and sauté for 4 minutes; add garlic and sauté 1 minute.

7.   Add tomatoes with juice and reduce heat cover and simmer or 6-8 minutes, stirring occasionally.

8.   Add shrimp and cook for about 3 minutes or until no longer pink.

9.   Season with salt and pepper.

10.                Spoon polenta and shallow bowls and top with shrimp mixture.

11.                Drizzle with remaining oil and season with salt and pepper.

12.                Sprinkle with fresh oregano.

FOODIST DAN:                                                                BON-APPET