Tomato Basil Shrimp and Polenta
Serves 4
15 mins prep
30 mins cook
45 mins total
A quick and tasty dish with saucy tomato-basil served over creamy polenta. This recipe makes an elevated weeknight or weekend dinner with a glass of chilled wine on the side.
For the polenta
For the Shrimp
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To make the polenta
Bring the water (and milk if using) to a boil in a heavy sauce pan or Dutch oven. Stir in the salt.
Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 - 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.
To make the shrimp
Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic, crushed red pepper, lemon juice and ½ teaspoon salt. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top. Sprinkle with additional Parmesan cheese and enjoy!
