Hariet’s Saucy Shrimp Polonaise

Organic/natural ingredients taste best.

shrimp
Just fabulous for the whole family. Sophisticated and playful, delightful and fun.
You be the judge.
An easy one dish entrée that can be prepped and refrigerated ahead of time, even frozen.

You’ll need:

2 Pounds Jumbo Shrimp, Peeled & deveined and slightly *butterflied
1/2 teaspoon Sea Salt or to taste
3-4 Cloves Fresh Garlic or to taste, minced
1 Cup Bread Crumbs natural, flavored or plain and use your choice of herbs: oregano, basil, etc.
1/3 Cup Fresh Parsley chopped
1/2 teaspoon Lemon Juice, freshly squeezed
Just a slight pinch of Cayenne Pepper or to taste, strictly personal
Couple of dashes of Worcestershire Sauce, again to your taste
1/3 Cup White Wine, yes again, to your taste
Enough Water with wine for gravy to come up 1/2 of baking dish side
1/4 Cup Butter (4 Tablespoons) or more if you prefer richer taste
Paprika to sprinkle all over top
White Basmati Rice or another of your choosing following package cooking instructions, but should be light & fluffy
OR Pasta: angel hair or fine linguine

*score length of back of shrimp with knife where deveined to flare out flesh – looks prettier when cooked

One 9×13 inch glass baking dish, buttered
350 degree oven for about 30+ minutes, oven rack in middle

To prepare:

Preheat oven. Place all shrimp in baking dish. Add next 7 ingredients and gently stir through.
Add wine and water. Dot top with butter and sprinkle all with paprika. Cover with aluminum foil. Can be refrigerated for a day or frozen at this time. Bake 30+ minutes or until shrimp are pinky white.

Depending on how you like your gravy, you may have to add more liquid and/or bread crumb mix for desired thickness and amount. My family likes lots of gravy so just before shrimp are done I take the dish out of the oven to countertop closing oven door, and comfortably fill up dish with more wine/water, bread crumbs and adjust seasonings. Return covered dish to oven and finish baking, about 5 minutes. Take out of oven. More seasonings can still be added while hot. Serve over rice or pasta. Deelish!

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ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine



970-618-0731
helskitchen@gmail.com