This is a sponsored post via my ambassadorship with Publix Savannah Women’s Half Marathon. I was compensated with a Publix gift card for personal use and one to giveaway. As always, all opinions are my own.
I wear many hats in my home: wife, mom, runner, writer. I am a part of my family team, and we are all on board with keeping our team on track and moving forward to accomplish our goals.
That means taking time out for special occasions, even in the middle of work, training and activities. We don’t always go out for Valentine’s Day dinner, just because it often falls in the middle of the week and it’s one of the busiest restaurant nights of the year, but that doesn’t mean we can’t celebrate with a lovely meal that’s both delicious and reasonably healthy (hey, if you can’t splurge on the holidays, when can you?)
And when I’m finished showing you our yummy (and easy!) meal, I’ve got a special giveaway for you!
I wanted something simple to put together but a little fancier than what we might usually eat during the week, so I made my way to our local Publix to scope out the aisles, while doing our weekly grocery shop.
I was in the mood for seafood, so I decided on Pesto Shrimp and Polenta with a Strawberry Spinach Salad.
The strawberries were absolutely beautiful, and a nice green salad was going to be a perfect complement to the main course.
- 1 lb shrimp (peeled and cleaned; fresh or frozen & thawed)
- 1 container prepared pesto
- 1 tube prepared polenta
- 1 package baby spinach leaves
- 1 container strawberries
- 1/4-1/2 container crumbled gorgonzola
- 1/4 cup chopped walnuts
- raspberry vinaigrette
- 1-2 tbsp extra virgin olive oil
Start with the polenta. While you can make your own, it’s easy enough to grab a tube of the ready-to-eat. Preheat the oven to 350 and cut the polenta into 1/4″ thick slices.
Leave the slices in the circles, or, for a little extra flair, use a cookie cutter to make heart shapes.
Save the scraps for another meal, and line up the slices on a cookie sheet covered in parchment paper and bake for 20 minute (I waited a little to put them in the oven so that everything would be ready at the same time.)
Wash and pat dry the strawberries. Remove the tops and slice in half, lengthwise. Using a small knife, cut a little triangle out of the widest part of each berry half to make little hearts.
In a bowl, combine the spinach leaves, gorgonzola, walnuts. Toss (but do not dress) and place in the refrigerator to chill.
Heat olive oil in a large pan, and then add your shrimp. For frozen, uncooked shrimp, heat until the shrimp turns pink and curls up, tightly.
When the shrimp is cooked, add the pesto. I reserved about 1/4 of the container in case we needed extra with the meal.
While this heats through, take out the salad, and add the strawberry hearts
and toss with your favorite raspberry vinaigrette.
I plated this on rectanglar dishes for the fancy factor, and served it with a lovely rose.
From start to finish, this took less than 45 minutes to prepare and serve.
It was satisfying and not too heavy so I was good to run the next morning.
Happy Valentine’s Day!
Comment below with your favorite quick and easy special occasion dinner to enter to win one $25 Publix gift card, and don’t forget, there is still time to register for the Publix Savannah Women’s Half Marathon! Save 15% with code PUGS18!