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Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
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Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes 18 pieces and serves 6
1/3 cup golden raisins½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)1 pound medium shrimp, peeled and deveined 2 teaspoons all-purpose Kosher salt and freshly ground black pepper 3 tablespoon extra virgin olive oil 1 large yellow onion, thinly sliced 2 bay leaves 1 teaspoon coriander seeds, coarsely ground in a mortar & pestle or spice grinder Pinch of ground cloves ½ cup white balsamic vinegar ¼ cup toasted pine nutsPolenta Triangles- recipe below
Place the raisins in a bowl and cover with the wine. Let sit 15 minutes. Toss the shrimp with flour, salt and pepper. Warm the olive oil in a large frying pan over high heat. When the oil is rippling, add the shrimp and cook until light golden on each side, 3 to 4 minutes total. Remove from the pan and drain on paper towels.
Reduce the heat to medium and add the onions and cook, stirring occasionally, until golden and caramelized, about 12 minutes. Increase the heat to high, add the bay leaves, coriander cloves vinegar, raisins, wine and black pepper. Simmer until the sauce thickens, 3 minutes. Decrease the heat to low, add the shrimp and pine nuts and cook 1 minute, stirring. Taste and season with salt and pepper.
To finish the dish, spoon the shrimp and onions onto the warm polenta triangles and serve garnished with a parsley leaf.
Kosher salt 1 cup coarse polenta 1/2 cup freshly grated Parmigiano Reggiano ½ tablespoon unsalted butter
Bring the 4 cups water to a boil in a large heavy saucepan. Add 1 teaspoon salt and whisk in polenta slowly. Reduce the heat to medium and change to a wooden spoon, stirring the polenta until the spoon stands in the center of the polenta, 20 to 30 minutes. Add Parmigiano Reggiano and salt.
Butter a 9 X 9-inch baking pan. Pour the polenta into the pan. Smooth the top with a rubber spatula. Cool completely in the refrigerator. Score the polenta into 9 squares, 3 X 3-inches. Cut each square in half into two triangles. Remove from the pan. Dust the polenta triangles with flour.
Pour enough olive oil into a frying pan to ¼-inch. Warm over medium high heat. Cook the polenta until light golden on each side. Remove from the pan and drain on paper towels.
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