Polenta with Shrimp and Tomatoes

Name: Polenta with Shrimp and Tomatoes
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 1 clove garlic, finely chopped; 822 grams Italian-seasoned diced tomatoes with juice; 2 Tbsps olive oil; 59 milliliters grated Parmesan; 237 milliliters instant polenta or grits; 4 servings Salt; 454 grams frozen medium shrimp, thawed, peeled and deveined; 2 Tbsps unsalted butter; 473 milliliters low-sodium vegetable broth

Need a gluten free and pescatarian main course? Polenta with Shrimp and Tomatoes could be a tremendous recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 31g of protein, 17g of fat, and a total of 442 calories. 1 person found this recipe to be delicious and satisfying. A mixture of shrimp, vegetable broth, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 23 minutes.

Instructions

Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Shrimp

Salt

Equipment you will use

Frying Pan

Add shrimp and saut, stirring, until pink and cooked through, 2 to 3 minutes. In last minute of cooking, add garlic and red pepper and continue to saut.

Ingredients you will need

Red Pepper

Garlic

Shrimp

Remove shrimp from skillet and set aside.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Add tomatoes and juice to skillet and bring to a boil. Lower heat and simmer until tomatoes are soft and sauce has thickened, about 10 minutes.

Ingredients you will need

Tomato

Juice

Sauce

Equipment you will use

Frying Pan

While tomatoes are cooking, bring 2 cups water, vegetable broth and 1/2 tsp. salt to a boil in a medium-size saucepan. Slowly whisk in polenta. Reduce heat to low and cook until polenta is thick and smooth, stirring often, about 5 minutes. Stir in butter and Parmesan.

Ingredients you will need

Vegetable Broth