Polenta with Shrimp and Tomatoes

Polenta with Shrimp and Tomatoes
Photo by www.myrecipes.com


  • 1 cup instant polenta or grits
  • Salt
  • 2 14.5-oz. cans Italian-seasoned diced tomatoes with juice
  • 1 pound frozen medium shrimp, thawed, peeled and deveined
  • 2 cups low-sodium vegetable broth
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • + 3 more ingredients
    • ¼ cup grated Parmesan
    • 2 tablespoons unsalted butter
    • ¼ teaspoon crushed red pepper

Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat. Add shrimp and sauté, stirring, until pink and cooked through, 2 to 3 minutes. In last minute of cooking, add garlic and red pepper and continue to sauté. Remove shrimp from skillet and set aside. Add tomatoes and...

View full recipe at My Recipes


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