Today I'm super thrilled to marry my Kitchen Witch Facebook world with the Kitchen Witch blog because every now and then I run a contest where the winner gets an original recipe custom made just for them by me and this week I'm happy to tell you my contest winner is my niece, Amy.
Amy is a beautiful young woman who has gone from taking her Charlize Theronesque looks all the way to Japan on a modelling contract, to becoming a devoutly spiritual wife and mother on a path to kindness, compassion, and making the world around her a better place.
But make no mistake about her kindness, because my niece is no shrinking violet.
To the contrary, this Vancouver Island girl turned American citizen is a Firecracker and deserved nothing less in a recipe.
Knowing Amy's favourite texture profiles are comfort dishes, but that she also loves a little heat, I created a dish that marries Vancouver Island to the slow food of the south and the heat I love to find in my favourite Mexican restaurants.
The result: A restaurant quality dish worthy of Foodie Friday - and my darling niece.
- 2-4 cup(s) of jumbo prawns peeled and de-veined
- 2 tsp of Creole seasoning spice
- 1 medium onion, diced
- 1 diced red or yellow pepper
- 1 tbsp. of finely diced jalapeno peppers
- 1 tbsp. of extra virgin olive oil
- 2 cloves minced garlic
- 1 medium can stewed tomatoes
- 1/4 cup(s) of Chive and Onion Philadelphia Cream Cheese, regular or light
- 1 1/2 cups milk
- 1 1/2 cups chicken broth
- 2 Tbsp butter
- 1 tsp salt
- 1 cup quick polenta (grits)
- 1/2 cup extra old cheddar cheese
- Get things started by sauteing your onions and peppers in extra virgin olive oil over medium high heat until they just begin to grow soft and translucent.
- Add the prawns and continue to saute, add two tsp of creole spice and the chopped garlic and saute until the garlic is soft and the prawns are cooked. Once the prawns are cooked, add the can of stewed tomatoes, bring to a boil and then turn to low and leave to simmer.
- Add the cream cheese right before serving and stir until well incorporated.
- Pour milk and broth into medium saucepan and add butter.
- Over medium heat, bring to a simmer then add the polenta (grits)
- Stir with whisk about 3 minutes or until polenta thickens up. Add cheese and whisk another minute. Spoon onto plates for serving.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.