Bertolli Cooking Session (Recipe: Shrimp Arrabiatta Bites)
Last week, I had a fabulous opportunity to meet and cook with some amazing food bloggers at a Bertolli cooking event featuring their new sauces. The invitation to be a part of this experience allowed me to invite a friend to be my cooking partner who would also help me create a recipe using one of the sauces they sent to us - 4 Cheese Rosa or Arrabiatta.
We entered the test kitchen at Unilever, they own Bertolli among many other popular brands, and were greeted by some fabulous people who work in the test kitchen and on the brand itself. I fell in love with the kitchen... check it out!
We were soon joined by some other food bloggers that I was thrilled to meet - Terry of Seduction Meals, Marc of No Recipes and ZenChef of Zen Can Cook. Stacy of One Hungry Mama was supposed to be there as well, but was unable to make it. We missed her, but her dish was still prepared and part of the meal.
Once we had all arrived, we went to our workstations and began cooking! The test kitchen chefs had done all the prep work and our mise en place was set out for us.
The recipe my friend, Anya, and I came up with was very simple but full of flavor. We chose to use the Arrabiatta sauce as we felt it would work well with many different ingredients. We prepared it as an appetizer, but with larger servings (and more shrimp!) and a nice big salad you could easily make it into a meal.
We had the pleasure of sampling several other dishes prepared by our new friends as well! If you are a Facebook fan of Family, Friends and Food I'll be sharing those recipes there later tonight. But, here's a snapshot of the incredible food we enjoyed.
A fabulous meal using very versatile sauces. I was impressed with the creativity everyone used with these sauces and can't wait to try their recipes again at home.
Shrimp Arrabbiata Bites
Source: PatsyK & Anya
Ingreidents
12 oz. tube of Polenta
All-purpose flour (1/2 cup)
Olive oil - 1/2 cup
1/2 jar of Bertolli's Arrabiatta sauce
2 cloves of garlic, chopped
1 lemon
2-3 tablespoons capers
1/3 cup of Kalamata olives
8 jumbo shrimp (about 1/2 pound.....13-15 count size) – peeled and deveined
Directions:
Heat 1/4 cup oil in a large skillet.
Slice polenta into 1/4 to 1/2 inch discs and coat in flour.
Add to pan and cook on each side for 2-3 minutes, until becoming crispy.
Remove and set aside.
Add a splash more oil as needed if polenta absorbs it. In a saucepan heat 2 tablespoons of oil on medium heat; then add garlic and cook until fragrant, about 2-3 minutes.
Add about ½ a jar of the arrabiatta sauce to the pan.
Heat for 2 minutes.
Turn off heat and take off burner, add capers and olives and give sauce a stir.
While the sauce is heating, heat the remaining oil in a large skillet.
Add the shrimp, turning shrimp regularly and cook until they turn light, roughly 2-3 minutes.
While shrimp is cooking, cut lemon in half and squeeze juice into the pan.
Take off heat when fully cooked.
Place polenta disc on each plate, then drizzle with sauce and add shrimp to the top of each disc.
Disclaimer: Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session on behalf of their client Bertolli. I was not provided monetary compensation nor was I required to post about the event or products upon accepting the invitation. These opinions are my own.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
We entered the test kitchen at Unilever, they own Bertolli among many other popular brands, and were greeted by some fabulous people who work in the test kitchen and on the brand itself. I fell in love with the kitchen... check it out!
Once we had all arrived, we went to our workstations and began cooking! The test kitchen chefs had done all the prep work and our mise en place was set out for us.
Shrimp Arrabbiata Bites
Source: PatsyK & Anya
Ingreidents
12 oz. tube of Polenta
All-purpose flour (1/2 cup)
Olive oil - 1/2 cup
1/2 jar of Bertolli's Arrabiatta sauce
2 cloves of garlic, chopped
1 lemon
2-3 tablespoons capers
1/3 cup of Kalamata olives
8 jumbo shrimp (about 1/2 pound.....13-15 count size) – peeled and deveined
Directions:
Heat 1/4 cup oil in a large skillet.
Slice polenta into 1/4 to 1/2 inch discs and coat in flour.
Add to pan and cook on each side for 2-3 minutes, until becoming crispy.
Remove and set aside.
Add a splash more oil as needed if polenta absorbs it. In a saucepan heat 2 tablespoons of oil on medium heat; then add garlic and cook until fragrant, about 2-3 minutes.
Add about ½ a jar of the arrabiatta sauce to the pan.
Heat for 2 minutes.
Turn off heat and take off burner, add capers and olives and give sauce a stir.
While the sauce is heating, heat the remaining oil in a large skillet.
Add the shrimp, turning shrimp regularly and cook until they turn light, roughly 2-3 minutes.
While shrimp is cooking, cut lemon in half and squeeze juice into the pan.
Take off heat when fully cooked.
Place polenta disc on each plate, then drizzle with sauce and add shrimp to the top of each disc.
Disclaimer: Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session on behalf of their client Bertolli. I was not provided monetary compensation nor was I required to post about the event or products upon accepting the invitation. These opinions are my own.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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