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Before you jump to Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to begin saving energy by going more green.

Why don’t we begin with something really easy, changing the light bulbs. This will go beyond the kitchen, but that is okay. You should upgrade your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these types of bulbs last as long as ten of the conventional type as well as using a lot less energy. Using these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you should learn to leave the lights off when they are not needed. In the kitchen is where you’ll usually discover members of a family, and often the lights may not be turned off until the last person goes to bed. Obviously this also happens in some other rooms, not simply the kitchen. Try keeping the lights off until you absolutely need them, and see how much electricity you can save.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. It is pretty straightforward to live green, all things considered. A lot of it is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. You can have brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Use For the short ribs
2. Take 2 lg short ribs per serving, I made 3 servings
3. Get Salt, white pepper, dry mustard
4. Use 1/4 sweet onion, chopped
5. Provide 3 lg cloves garlic, minced
6. Provide 1 tbsp butter
7. Get 1 1/2 cup red wine, I used a cabernet
8. Prepare 1 1/2 cup beef broth
9. Use 2-3 tbsp balsamic vinegar to taste
10. Provide 1/4 cup chopped fresh parsley
11. Take 1 tbs minced chives
12. Use For the polenta
13. Get 1/4 sweet onion, diced
14. Take 2 tbsp butter
15. You need 2 lg cloves garlic, minced
16. Take 3 tsp granulated chicken bouillon
17. Provide 3 cups water
18. Take 1 1/2 cups whole milk
19. Prepare 1 1/2 cups white corn meal
20. Provide 6 oz merlot belvitano cheese, shredded or cubed
21. Get 2 tbs sour cream
22. Provide to taste Salt and white pepper
23. Get For the scampi
24. Get 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
25. Prepare Remove shells, leave tail on
26. Get 2 tbs butter
27. You need 1/4 sweet onion, diced
28. Provide 2 garlic cloves, minced
29. Prepare 1 tsp red wine vinegar
30. Use 1/4 cup chopped parsley
31. Use 1 tsp red chili flakes
32. Take to taste Salt
33. Provide For the pan sauce
34. You need All the drippings from the ribs
35. You need 1/2 cup additional red wine
36. Prepare 1 tbsp additional balsamic vinegar
37. Take 3 tbsp honey
38. Use to taste Salt
39. Provide Garnish
40. Use Additional chopped parsley and chives

Instructions to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Heat a large ovenproof Dutch oven over medium high heat. Add 1 tbsp oil. Coat ribs with seasoning generously. Quickly brown on all sides. Set aside.
2. In same Dutch oven, add butter and onions. Cook on medium low heat until they start to caramelize. Add garlic and cook one minute. Add parsley and chives, cook one more minute. Add rest of ingredients for the ribs. Bring mixture just to a boil so flavor combines.
3. Return the ribs to the Dutch oven. Cover and place in a 300 degree oven for 2 hours. Reduce heat to 170 and continue for 2 more hours.
4. Remove ribs to and oven safe plate and place in oven at 170 to keep warm. Cool the cooking liquid until it is Able to be handled. Strain as much fat off of the top as you can. Add remaining ingredients for the sauce except salt. Bring to a simmer and reduce. The sauce should have a shimmery Appearance not too thick like gravy. Salt to taste.
5. Start the polenta and scampi at the same time. Polenta in a lg saucepan, scampi in a lg frying pan. Both over medium high heat. Add butter to both and saute onions.
6. For the polenta, you don't want onion to caramelize. Just sweat off. When translucent, add garlic and saute 1 minute. Add water, milk, and bouillon. Bring to a boil. When boiling, very slowly whisk cornmeal into liquid. If you go too fast it will be lumpy. As soon as all the cornmeal is incorporated, add cheese and sour cream, reduce heat. Stir constantly until thick and creamy
7. For the scampi, you do want the onion to caramelize a little. When you start seeing the onion brown, add garlic and saute 1 minute. Add rest of scampi ingredients except salt and saute until prawns are cooked. About 3-4 minutes. Taste 1 prawn and add salt if desired.
8. To plate, add polenta on the bottom, place short ribs on top of polenta. Scampi on the side. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Serve immediately. Enjoy.

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