CASBAH | RECIPES

Coriander Crusted Shrimp with Creamy Polenta
Coriander Crusted Shrimp
2 Tbs. olive oil 20 peeled large shrimp 1/4 c. cracked coriander seed 1 c. Chardonnay 1/4 lb. butter Salt and pepper to taste	Lightly season shrimp with salt and pepper. Dredge in coriander seed. Sear in hot skillet with olive oil. When shrimp is half cooked, deglaze with white wine. Reduce liquid by 2/3. Swirl in butter and adjust seasonings. Serve over polenta. (see below)

CASBAH Creamy Polenta
2 c. half & half 1 Tbs. chopped garlic 1/2 c. cornmeal 1 oz. butter 1/2 c. grated parmesan salt and pepper to taste	Combine half & half with garlic, bring to a boil. Reduce heat. Slowly whisk in cornmeal. Cook for 10-15 minutes stirring with a wooden spoon. Finish with butter and cheese. Adjust seasonings. Serve warm.