Tomatoey Shrimp and Polenta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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This recipe comes from . Ingredients:
8 ounces frozen peeled, deveined cooked shrimp (with tails intact if desired) |
1 2/3 cups water |
2/3 cup yellow cornmeal |
2/3 cup cold water |
1 dash salt |
2 teaspoons olive oil or 2 teaspoons canola oil |
1/3 cup chopped onion (1 small) |
1/2 teaspoon minced garlic |
1 (14 1/2 ounce) can diced tomatoes with jalapenos or 1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained |
1 teaspoon finely shredded orange peel |
finely shredded orange peel (optional) |
Directions:
1. Thaw shrimp and drain well; set aside.
2. In a medium saucepan, bring the 1-2/3 cups water to boiling. Meanwhile, in a small bowl, stir together cornmeal, the 2/3 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Remove from heat. Cover to keep warm, if necessary.
3. Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender. Add undrained tomatoes and the 1 teaspoon orange peel. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add shrimp; heat through.
4. To serve, divide polenta among four shallow bowls. Spoon shrimp mixture over polenta. If desired, garnish with additional orange peel.
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