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For years I have always kept two classics from Trader Joe for various meals: frozen shrimp and pre -boiled polenta. But only when I stumbled on a recipe for shrimps on Polenta pillow while I was leafing through The cookbook by I Love Trader Joe From Cherie Mercer Two that I learned two things: 1) I should combine these ingredients. 2) There is another TJ basic food that I have in stock.

The recipe requires all of the oil to two tablespoons of the oil, which is contained in one of the ingredients, the Julienne slices of Julienne in olive oil in Julienne in Julienne in olive oil, as gives an additional taste from the tomatoes and herbs. Two keeps chefs to reserve part of the oil for future use, and keeps them at hand to crawl for eggs or to brush crostini. “The flavored oil is like the stone in the old stone soup history,” she says. “In the end, this stone is a kind of subsequent thought, and many people see the oil in the sun-dried tomato glass in the same way. But it is full of taste-what is it not used?”

You can also add roasted chilli flakes to the oil for fast homemade flakes Chili crispy. Use it to give warmth, taste and texture Pastagrilled meat, Burrata saladsPizzas and even ice cream, depending on the taste profile. Combine the oil with mayonnaise to create A spicy chilli crispy Mayo For sandwiches, wraps, cereals and much more. This recipe tip can generally be applied to one of the tasteful glasses based on oil at Trader Joe.

Twohy who wrote Seven Cookbooks with the prey of your favorite food businessbegan her culinary journey as a autodidactic cook. “My mother worked a single mother, and if I wanted to eat before 9 p.m., I would have to thaw some chicken and bake it with some rice or potatoes,” she says. As they raised their own three children, two cooked by Julia Child and Marcella Hazan cookbooks. Inspired she went to the cooking school to learn more.

Twohy opened her own cooking school in Southern California, where she taught herself in one of the classes she taught to teach the products from Trader Joe. Finally, she caught the attention of an acquisition editor who turned to determine whether she would be interested in writing a Cookbook from Trader Joe. She jumped on board and the rest is history. (Although Twohy now lives 60 miles from the next TJs on the Oregon coast, she still makes frequent trips to contain.)

Her shrimp on Polenta pillow is affected, says Twohy, that she loves his simplicity and elegance. “The shrimp cooks so quickly, and the polenta, which takes a while to cook from scratch, is ready so quickly. It can be in the evening in just a few minutes.”

It is the kind of small but powerful kitchen wisdom that this book on such a jewel-leaf, tasty and just comfortable. Remember: don’t throw the remaining oil!

Shrimp on Polenta pillow

Out of The cookbook by I Love Trader Joe: 15 -year anniversary edition By Cherie Mercer two

Served: 4 to 6
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients

• 1 (18-Uszen) Roll Trader Joe’s Organic Polenta (pre-cooked), cut into 1/2-inch rounds
• Olive oil for brushing or olive oil spray
• 1 (8.5 ounces) Jar Trader Joes Julienne in a cut sun -dry tomatoes with about 2 tablespoons of the oil (see note)
• 3 cubes frozen, crushed garlic
• 2 tablespoons of capers
• 1/2 cup of dry white wine
• 1 pound of frozen raw large shrimp, thawed and peeled

Directions

1. Preheat the broiler. Brush the polenta rounds with olive oil or place on a baking sheet. Fry carefully until you are browned, about 5 minutes.
2. In a medium -sized pan, drizzle 1 tablespoon of oil from the glass of sun -dried tomatoes and fry the garlic over medium heat for about 2 minutes.
3. Add the contents of the glass (sun -dried tomatoes and the remaining oil), capers and white wine. Fry until the sun -dried tomatoes are softer and heated. Add the shrimp and fry it with the sauce until you are cooked and coated with sauce. Serve the polenta rounds.

*Note: Use the 2 tablespoons of reserved oil from the glass of sun -dried tomatoes to crawl with eggs or brush crostini. It is full of taste from the tomatoes and herbs.

Extract from The cookbook by I Love Trader Joe: 15 -year anniversary edition by Cherie Mercer two. Copyright © 2025 Ulysses Press. Reprint with permission from Ulysses Press. New York, ny. All rights reserved.