Tuesday, June 22, 2010

Too hot to cook! Shrimp with Arugula, Pea Pesto

When the weather is sweaty and your AC is in the basement turning on the oven is not an option. Grilled shrimp, grilled polenta and a no-cook pea and arugula puree seemed like the perfect dinner to not heat up my kitchen and use the quickly wilting spicy greens in my fridge!


Before I get into the how-to let me tell you that, yes, I understand that what looks like pureed green mush might not appeal to everyone. But this isn't mush - the spicy arugula, sweet peas, and walnuts when properly seasoned with a good pinch of salt and fresh cracked pepper and whirled in the food processor with a drizzle of olive oil turn into something YUMMY.

The shrimp was simply grilled with salt and pepper. I made the polenta last night and spread it on a small pan to chill so I could grill it today. If your shrimp and peas are defrosted this meal could come together in 20 minutes flat.

1 comment:

ron said...

jesus, that looks amazing!