I’m copying the recipe here as I want to modify it for my own use. For really nice pictures of each step and some additional verbiage please go the the link above where the original recipe came from.
I’m planning to use grits in place of the polenta and make a few other changes here and there which I will note when I make this.
* 14 Large shrimp, deveined and peeled.
* 16 grape tomatoes
* 2 cloves garlic, sliced
* 1/2 small red onion
* 2 Tbs tomato paste
* 1/4 tsp kosher salt
* 1/4 tsp ground pepper
* 1/4 tsp crushed red pepper
* 2 Tbs olive oil, divided
* 1/2 box instant polenta (about 3/4 cup)
* 2 1/2 cups chicken stock
* 3 cloves garlic
* 1/3 cup shredded Parmesan cheese
Thinly slice 2 cloves of garlic.
Cut 16 grape tomatoes in half.
Dice 1/2 small red onion.
Season shrimp with 1/4 tsp of kosher salt
1/4 tsp of ground pepper,
1 Tbs of olive oil.
1/4 tsp of crush red pepper.
In a pan, heat 1 Tbs of olive oil at a medium-high heat. Add onions, garlic and tomato paste, stir breaking up the tomato paste. If you like you can add 2 Tbs of water or chicken stock to thin it. Once the paste has broken up and the onions are starting to get tender add you tomatoes.
Stir in the tomatoes. Cook until tender, about 5 minutes.
Add season shrimp. Cook until the shrimp is a light pink and begins to curl. Shrimp cook very quickly, usually in 3 to 7 minutes. Don’t overcook them because it makes them a little rubbery. As soon as they are done remove from heat.
To prepare polenta:
I used a box of instant polenta. I used only half of the box since I was making dinner for only two. I followed the directions on the back but I substituted chicken stock for the water. I added garlic to the chicken stock. When the polenta was thick I stirred in the 1 Tbs of butter and 1/3 cup of shredded Parmesan. If your polenta is a little too think just keep some warm chicken stock near by and add it little by little, until you have the consistency you want.
Serve shrimp over polenta. Garnish with torn fresh basil and a sprinkle of Parmesan cheese.
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