Preparation:
In a large skillet, heat the oil, add the shrimp and cook for 30
seconds. Add the onions, garlic, 1/2
teaspoon salt, and the coriander. Cook until the onions are tender,
about 3 minutes. Add the
tomatoes, orange zest, broth and 1 tablespoon of cornmeal. Bring to a
boil, stirring, until the mixture
thickens, about 2 minutes. Remove, stir in the fresh tarragon and set
aside. Preheat oven to 350
degrees. In a large saucepan, whisk together 4 cups of water and the
remaining cornmeal and salt.
Bring to a boil over medium heat, whisking frequently, until the mixture
boils. Reduce the heat to low
and cook, stirring constantly until thick. Remove from the heat and stir
in the butter. Put 1/3 of this
mixture in the bottom of a buttered 8 by 11-inch casserole dish. Spoon
the filling over the cornmeal,
spreading it out evenly. Top with the rest of the cornmeal mixture,
spreading evenly. Sprinkle on the
cheese, bake for 30 to 35 minutes. Remove from the oven and spread the
sour cream topping over
the entire dish.
Yield: 6 portions
SOUR CREAM TOPPING
3/4 cup sour cream
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1/4 teaspoon ground coriander
1/2 teaspoon salt
Pinch of white pepper
Combine all ingredients. |
