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!
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.
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.
Shrimp Arrabbiata Bites
Source: PatsyK & Anya
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
2-3 tablespoons capers
1/3 cup of Kalamata olives
8 jumbo shrimp (about 1/2 pound.....13-15 count size) – peeled and deveined
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.