Shrimp and Tomatoes Over Soft Polenta

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Prep time: 10 Minutes

Total time: 25 Minutes

Yield: Serves 4

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Ingredients

  • 1 1/2 lbs. frozen medium shrimp thawed, peeled, and deveined (tails removed)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon red-pepper flakes
  • 1 can (14.5 ounces) diced tomatoes in juice
  • Coarse salt and ground pepper
  • 3/4 cup yellow cornmeal
  • 3 tablespoons butter

Directions

  1. Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
  2. Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
  3. Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Green Beans, if desired.
  4. Soft Polenta: In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.
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