Saturday, April 24, 2010

April 22 - Oven Roasted Grape Tomatoes and Chickpeas with Prawn on Polenta

D had a work dinner.  That means I experiment with cravings.  I was pretty tired after work but I could not muster a craving for easy pasta.  Instead I made 1/2 of this Savoury Light Polenta but probably used all the cheese and topped it with a yummy pan roasted veg and prawn sautee.

Oven Roasted Grape Tomatoes and Chickpeas with Prawn

1/2 tin of Chick Peas, drained
1 c Grape Tomatoes, rinsed and dried
1/2 c chopped Chinese Blooming Chives or Onion
8 Shrimp, peeled
3 T Olive Oil
2 T Basil Pesto (bottom of post)

I am using Chinese Blooming Chives.  I need to be particular in mentioning this because they are much more sturdy than regular chives.  They are as stiff as flower stems.  If you are not using them, substitute with regular onions because regular chives will just burn. If you are using the Chinese Chives, cut fine.

Preheat the oven to 400F

In a small, oven proof sautee pan, heat 1 T of the Olive Oil.  Add the Grape Tomatoes and toss for a few minutes.  You may need to add another T of Olive Oil.  Place the pan uncovered in the oven.

After 10 minutes. Add the Chives (or Onions). Do not add the tops/blossom ends yet.  They are more delicate and will burn.  Add the Chick Peas and toss so everything is well coated.  Add more oil if needed.  Place back in the oven for another 15-10 minutes.  Add the Shrimp/Prawn and Chive Blooms in the last 5 minutes. Turn off oven but leave the pan in the oven until your ready.  The Prawn should be just just pink.  Over cooked Prawn are too chewy and can go mealy.  But if they are not pink enough for you toss on the stove top a few more minutes.  That said,.... WEAR OVEN MITTS when you handle the pan now.  It will be searing hot.

The Polenta takes about 20 minutes so I start it when the pan with the roasted veg goes in the oven.

Spoon out the Polenta on a plate or large bowl.  Spread out.  Serve the roasted vegetables and Prawn on the Polenta, top with freshly grated Parmesan and Parsley.

I drank a wonderful Greenstone Heathcote Shiraz...MMMMM

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