Think of this recipe as the Mediterranean cousin of shrimp and grits. The savory, flash-sautéed shrimp taste great on their own as a tapa along with the Olive, Almond, and Goat Cheese Tapas (page 101), or tossed into spaghetti or linguine with olive oil and lemon zest. Serving them over polenta, a traditional staple in Italy since the sixteenth century, rounds out the meal.
¼ cup (60 ml) extra-virgin olive oil
2 cloves garlic, minced
1½ pounds (680 g) prawns or jumbo
shrimp, peeled and deveined
2 teaspoons freshly chopped
Dash of crushed red chili flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black
3 cups cooked polenta
(see page 182)
Yield: 6 Servings
Heat the olive oil in a large skillet over medium-high heat. Add the garlic
and stir. Add the prawns or shrimp, rosemary, chili flakes, salt, and pepper.
Cook, uncovered, for about 2 minutes per side, or until prawns or shrimp
turn pink. Spoon the polenta onto a serving platter evenly, and flatten with
the back of a spoon. Place prawns or shrimp on the top of the plate and
Known for a wide variety of health benefits, fresh and dried rosemary
along with rosemary oil, tonics, and tea are used daily in the
Mediterranean. It is believed that its aroma boosts brain power. It also
possesses antiviral properties and is known to relieve pain and ease
menstrual disorders, kidney stones, and digestion, as well as increase
the appetite and help with gall bladder, liver, and heart problems.
Rosemary oil is massaged into the scalp for stronger, darker hair and
to alleviate dandruff and skin problems.