The original recipe for this was a snack idea. When we made it, it was a LUNCH for two people with leftovers. Knowing what I know now, I would make this as an appetizer for a sit down dinner party. The other option would be to switch out the polenta for a baguette. Cut the baguette into small slices, throw them in the oven to crisp them, and then top them the same way. That way, you can bring it to a big party and pass them around.
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12 shrimp, peeled and deveined
2 cups arugula
1/4 cup pine nuts
2 cloves garlic
1/4 cup parmesan cheese
1/4 cup extra-virgin olive oil
salt and pepper
tomatoes (whatever is sweet and in season)
1 tube of polenta, cut into 12 rounds
Peel and devein the shrimp if it hasn’t already been done. Make sure the tails are off, too.
Lightly season with salt, pepper, and a little olive oil. Set aside.
In your food processor, combine arugula, pine nuts, garlic, cheese, salt and pepper. If you can, add the oil in as you pulse. If you don’t have that option, just add the oil in a little at a time.
Pulse until smooth and set aside.
Cut the polenta into rounds. Heat a skillet with a little olive oil. Once hot, add the polenta and sear each side. Once each side of the polenta is seared, put on a plate and set aside.
Chop the tomatoes into thin slices and keep them at the ready!
Top each polenta slice with the arugula pesto.
Meanwhile, cook up that shrimp! They cook fast, so just get them nice and pink.
Once they are cooked, bring them over to the polenta with the tomatoes.
First, put the tomatoes on top.
Then, top them with the shrimp.
How pretty is that plate?!
This will impress ALL of the guests 🙂