Tomatoey Shrimp and Polenta
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 ounces frozen peeled, deveined cooked shrimp (with tails intact if desired)
- 1 2⁄3 cups water
- 2⁄3 cup yellow cornmeal
- 2⁄3 cup cold water
- 1 dash salt
- 2 teaspoons olive oil or 2 teaspoons canola oil
- 1⁄3 cup chopped onion (1 small)
- 1⁄2 teaspoon minced garlic
- 1 (14 1/2 ounce) can diced tomatoes with jalapenos or (14 1/2 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon finely shredded orange peel
- finely shredded orange peel (optional)
directions
- Thaw shrimp and drain well; set aside.
- In a medium saucepan, bring the 1-2/3 cups water to boiling. Meanwhile, in a small bowl, stir together cornmeal, the 2/3 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Remove from heat. Cover to keep warm, if necessary.
- Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender. Add undrained tomatoes and the 1 teaspoon orange peel. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add shrimp; heat through.
- To serve, divide polenta among four shallow bowls. Spoon shrimp mixture over polenta. If desired, garnish with additional orange peel.
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RECIPE SUBMITTED BY
ddav0962
Goochland, 86