Hey ya'll! Sorry I'm a day late with my weekly post but had to get a few things in order to close out the semester and prepare for my adventure over Memorial Day weekend (tell you all about it next time).
So when I say this is a quick fix, I mean seriously quick. And easy! It's basically a quick version of shrimp and grits (swapping the grits for polenta)
Ingredients
1lb - 1.5lbs of peeled and deveined uncooked medium sized shrimp (I like to take the tails off before cooking)
1 roll/tube of polenta (if you prefer to make the slow cooked kind follow the package directions).
1 can of low-sodium tomatoes cooked in olive oil and garlic (if you can't find this, you can also dice and sautée two tomatoes in olive oil and garlic with just a little sea salt for 2-3 minutes)
Directions
Wash and prepare your shrimp. Set aside.
Place your tomatoes in a skillet (if using a can) and heat for roughly 1 minute. If you are preparing fresh tomatoes make sure you are using a skillet large enough to add your shrimp directly to it.
Cut half of your polenta into 1/2" slices. In another skillet heat 1-2 tablespoons of olive oil. Place your slices of polenta in this heated pan, and brown the polenta for 5 minutes on each side.
When your polenta is just about done, add your shrimp to your tomatoes on medium heat. Shrimp cooks very quickly so it will only take a minute or two. You want to make sure the shrimp is no longer translucent. Stir and mix well. Once all your shrimp is cooked turn off the heat to that skillet.
Plate your food by putting the polenta on the plate first and then the tomatoes and shrimp on top.
And you're done! And you didn't have wait for brunch at an overpriced restaurant to get your shrimp and grits fix. You should have enough shrimp and tomatoes for a second serving. That's when you can cut and prepare the other half of the polenta.
Alright lovelies! I gotta run! See you next week!
Salud!
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