Tuesday, January 3, 2012

Langostino's in Taso Cream Sauce over Fried Polenta

We recently have had access to some nicely priced large bags of cooked and frozen Langostino's at our local Costco. Langostino's are tasty little slipper lobsters that are excellent in stews, soups, and pasta dishes. If you don't have access to langostino's just substitute some shrimp or scallops.

This is a great dish that has multiple levels of flavors and texture that is really easy to make. If you serve this at a dinner party people are going to really freak out because this is really good and it looks really pretty on the plate.

Fresh Polenta is something I really love to eat. There are just so many ways you can go with it. In this dish we keep it pretty basic but add some texture and color with the sun dried tomatoes, caramelized onions, and garlic.

Langostino's in Taso Cream Sauce

1 lb langostino's
2 finely diced red peppers
1 small finely diced onion
2 stalks finely diced celery
1 tbsp crushed garlic
2 oz finely diced Taso Ham
1/4 cup butter
1 cup whole cream
Worcestershire sauce (to taste)
Cajun seasoning (to taste)

Dice celery, onions, peppers finely using a food processor. Melt butter in sauce pan and saute taso ham, crushed garlic, diced celery, onions, and red peppers until the onions are translucent. Add the Cajun seasoning and Worcestershire sauce. Add cream and bring to temperature without boiling and add the langostino's.

Serve over homemade fried polenta....see below.

Fried Polenta

1 cup yellow corn meal
4 cup water
2 tbsp butter
2 oz parmesan cheese
1/2 cup finely diced onions
1 tbsp crushed garlic
2 tbsp finely diced sun dried tomato
Kosher salt and pepper to taste
Olive oil

Bring four cups of water to a boil and then slowly add one cup of corn meal slowly to the water while stirring constantly for the next 15 minutes to make sure that there are no lumps and that the corn mush reaches the right consistency.

At the end of the fifteen minutes stir the butter into the mush followed by the Parmesan, sun dried tomato's and caramelized onions which were prepared earlier. Mix it up and pout it into a pan that was treated with cooking spray so nothing sticks to it and refrigerate for around an hour until firm.

Cut the Polenta into squares and fry until crispy in olive oil.

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