Ingredients
1 lb large shrimp 16-20 or larger
2 tbs each fresh rosemary, parsley, shallot
2 tsp each red pepper flakes, coarse sea salt
1/2 cup PLUS 2 tbs EVOO
1 tbs each minced and thinly sliced garlic
1.5 cups polenta OR coarse ground grits
1/4 cup heavy cream
1/3 cup parmisan cheese
1 lb collard greens
Preparation
MARINATE SHELLED AND DEVEINED SHRIMP IN THE NEXT 3 INGREDIENTS AND MINCED GARLIC FOR AT LEAST 4 HOURS UNDER REFRIGERATION
BLANCH AND SHOCK COLLARD GREENS IN COLD WATER - DRAIN THOROUGHLY AND ROUGH CHOP THEN SAUTE IN THE 2 TBS OF EVOO OIL AND THINLY SLICED GARLIC - S&P TO TASTE
MAKE POLENTA ACCORDING TO PACKAGE DIRECTIONS ADDING CREAM AND PARMISAN DONE
GRILL SHRIMP 1.5 - 2.0 MIN. PER SIDE DEPENDING ON SIZE
PLACE WARM POLENTA AT BOTTOM OF LARGE BOWL OR PLATE, TOP WITH COLLARDS THEN SHRIMP WITH TAILS UP.
