Barbequed Prawns with Nueske’s Bacon, Soft Herb Polenta and Organic Baby Spinach



Serves 8




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


Preheat broiler.


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.