Barbequed Prawns with Nueske’s Bacon, Soft Herb Polenta and Organic Baby Spinach
20 uncooked large shrimp, peeled, deveined
1 tablespoon (about) chopped fresh rosemary
1 tablespoon (about) fresh ground pepper
10 bacon slices, cut in half crosswise (poached for 5 minutes)
1 cup barbeque sauce
Arrange prawns on baking sheet. Sprinkle with rosemary and pepper. Wrap each prawn in bacon, covering completely; secure with toothpick. (Can be prepared 8 hours ahead. Cover and chill on cookie sheet.)
Brush prawns with barbeque sauce. Broil shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 5 minutes per side.
Remove toothpicks to serve.
6 cups chicken stock
¼ cup grated Parmesan cheese
1/4 cup (1/2 stick) butter
1 teaspoon salt
1-1/4 cups quick-cooking polenta
Bring stock, butter and salt to boil in heavy large saucepan.
Gradually whisk in polenta. Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.
Fold in cheese and season with salt.
Sautéed Baby Spinach
1 ounce olive oil
2 medium shallots, minced
1 clove garlic, minced
4 cups baby spinach
Heat olive oil in a large sauté pan over medium heat and cook shallots and garlic until tender. Add spinach and wilt. Season with salt and pepper.
To serve, place a spoon of polenta in middle of plate and top with sautéed spinach. Place two prawns on either side of polenta and serve.