Polenta with Shrimp and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 pound frozen medium shrimp, thawed, peeled and deveined |
salt |
2 tablespoons olive oil |
1 clove garlic, finely chopped |
1/4 teaspoon crushed red pepper |
2 14.5-oz. cans italian-seasoned diced tomatoes with juice |
2 cups low-sodium vegetable broth |
1 cup instant polenta or grits |
2 tablespoons unsalted butter |
1/4 cup grated parmesan |
Directions:
1. Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat. Add shrimp and sauté, stirring, until pink and cooked through, 2 to 3 minutes. In last minute of cooking, add garlic and red pepper and continue to sauté. Remove shrimp from skillet and set aside.
2. Add tomatoes and juice to skillet and bring to a boil. Lower heat and simmer until tomatoes are soft and sauce has thickened, about 10 minutes.
3. While tomatoes are cooking, bring 2 cups water, vegetable broth and 1/2 tsp. salt to a boil in a medium-size saucepan. Slowly whisk in polenta. Reduce heat to low and cook until polenta is thick and smooth, stirring often, about 5 minutes. Stir in butter and Parmesan.
4. Put polenta into bowls, spoon tomato sauce over polenta and top with shrimp.
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