- Average
- Average budget
Ingredients
- 4 T Olive oil
- 2 T red wine vinegar
- 2 large cloves of garlic, minced
- 2 tsp dried oregano
- 1/2 tsp crushed red pepper plus more for garnish
- 2 pt cherry tomatoes
- 1 lb peeled, deveined large shrimp with tails on
- 1/4 cup kalamata olives
- 1 pckg (5 oz) baby spinach
- 3 cups cooked polenta for serving
- 6 oz feta or queso, crumbled
Preparation
Step 1
Arrange rack under the broiler: preheat to high. In a medium bowl, mix 3 T oil with vinegar, garlic, 1 tsp oregano, and 1/2 tsp crushed red pepper: season dressing with salt and pepper
Step 2
On a large rimmed baking sheet, toss the tomatoes, shrimp, olives with the dressing. Broil until the tomatoes burst and are blistered in spots, about 10 minutes.
Step 3
In a large bowl, toss the spinach with the remaining oil: season. Add the spinach to the baking sheet; toss with shrimp and tomatoes. Broil, stirring halfway through cooking, until the spinach wilts and the shrimp are just opaque in the centers, about 3 minutes.
Step 4
Divide polenta amoung bowls. Top with the shrimp and vegetables. Drizzle with the juices from the baking sheet. Drizzle each bowl with a little oil. Top with the feta or queso, remaining 1 tsp oregano, and more crushed red pepper.