- 2
Ingredients
- Shrimp:
- 14 large shrimp, deveined and peeled
- 16 grape tomatoes, cut in half
- 2 cloves of garlic, sliced
- 1/2 small red onion, diced
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons, divided
- Polenta:
- 1/2 box instant Delallo polenta
- 2 1/2 cups Kitchen Basics unsalted vegetable stock, plus extra for sauce
- 1/3 cup shredded Parmesan cheese
- Garnish:
- Torn fresh basil and shredded Parmesan cheese
Preparation
Step 1
Season the shrimp with salt, pepper, 1 tablespoon olive oil, and crushed red pepper.
In a pan, heat 1 tablespoon olive oil on medium-high heat. Add onions, garlic and tomato paste. Stir, breaking up tomato paste. Sauté onions until tender. Add grape tomatoes and cook until tender, about 5 minutes. Add additional vegetable stock as needed.
Add seasoned shrimp. Cook until the shrimp is light pink and begins to curl, about 3 to 7 minutes.
Polenta:
Follow directions on the back of the box, but substitute vegetable stock for the water. Whisk in polenta and cook until thickened. Add 1 tablespoon and 1/3 cup cheese. Add stock if polenta is too thick.
Serve shrimp over polenta. Garnish with torn fresh basil and a sprinkle of Parmesan cheese.