Spicy Tomato Shrimp with Creamy Polenta

By MissAlyssaG

Courtesy of thenoshery.com

Ingredients

• Shrimp
• 14 Large shrimp, deveined and peeled.
• 16 grape tomatos
• 2 cloves garlic, sliced
• 1/2 small red onion
• 2 Tbs tomoato paste
• 1/4 tsp kosher salt
• 1/4 tsp groud pepper
• 1/4 tsp crushed red pepper
• 2 Tbs olive oil, divided
• Polenta
• 1/2 box instant polenta (abt 3/4 cup)
• 2 1/2 cups vegetable stock
• 3 cloves garlic
• 1/3 cup shredded parmesan cheese

Details

Servings 2

Preparation

Step 1

Shrimp:
Thinly slice 2 cloves of garlic
Cut the grape tomatoes in half
Dice 1/2 small red onion
Season the shrimp with kosher salt, ground pepper, olive oil and crush red pepper
In a pan heat 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 to thin it. Once the paste has broken up and the onions are starting to get tender add the tomatoes and 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.

Polenta:
Followed the directions on the back of the box but substituted vegetable stock for the water. Add garlic to the vegetable stock. When the polenta thickens stir in 1 Tbs of butter and 1/3 cup of shredded Parmesan. If your polenta is a little too thick just keep some warm vegetable stock, 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.