Polenta with Shrimp and Tomatoes
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.
Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat.
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.
Remove shrimp from skillet and set aside.
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.
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.
Put polenta into bowls, spoon tomato sauce over polenta and top with shrimp.