This week’s hot plate comes straight from another friend, Ashley Zach. Ashley and I used to share an office when she worked with Moore Consulting Group, and I distinctly remember being jealous of her ridiculously delicious-looking lunches on a near daily basis–so it was my pleasure to cook this spicy shrimp and polenta recipe from her brand spankin’ new foodie blog, Sprout.
You guys, I am going to cut right to the chase: This recipe is amazing. How amazing, you ask? Do you know that feeling, when you’re someplace quiet and you catch a sunset and it makes you realize how beautiful the world is? That is how I felt eating this dish.
Ashley, if you want to be a caterer I hope you will let me hire you. To cater my life. Because damn.
A few notes on the experience:
It was my first time cooking with jalapeño. I normally avoid anything spicy, but after making this I can assure you that rule has been tossed directly out the window. Delish.
It was also my first time shopping at Southern Seafood Market in Tallahassee. If you are like me and have never been to a seafood market, find one. My jaw literally dropped when I walked in the door; I had no idea fish could be that beautiful. Or fresh. Or enormous.
And to round out the list, this was my first time cooking (or even seeing) polenta. Mine was instant and I think the texture was off, but it was still good.
I so, so enjoyed this recipe, and it was actually easier to make than you would think. I am not kidding when I tell you I got a little teary-eyed when I tasted that first bite, and after telling myself to pull it together–it’s just dinner, for chrissakes!–my brain went into autopilot and I didn’t think another thing until that entire plate was clean.
Thank you, Ashley, for sharing!
Tomorrow: Lessons from the kitchen. Turns out not all recipes have such happy endings. Stay tuned!