Monday, September 9, 2013

Creamy Polenta with Shrimp, Tomatoes, & Basil

Shrimp, tomatoes, basil.. do I really have to say anything more? Today's recipe is full of these fresh and healthy ingredients. Not only are the flavors in this dish fantastic, but these ingredients are guaranteed to leave your house smelling heavenly. Always a win in my book.  

Creamy Polenta with Shrimp, Tomatoes, and Basil
(adapted from here, serves 4)

For the Tomatoes:
- 2 cups of grape tomatoes
- 3 cloves of garlic
- 1 tbsp olive oil
- Salt & pepper, to taste

For the Polenta:
- 1 cup instant polenta
- 2 tbsp butter
- 1 to 1 1/4 cups of skim milk (depending on how creamy you want them)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup shredded Mozarella cheese
- 1/4 cup of chopped basil + additional for topping
- Black pepper, to taste

For the Shrimp:
- 1 lb of uncooked shrimp
- 1 tbsp olive oil
- 1 clove of garlic, minced
- Salt & pepper, to taste

1. Preheat the oven to 400 degrees. 
2. Line a baking sheet with the tomatoes and garlic cloves. Drizzle with 1 tbsp of olive oil and salt and pepper. 
3. Bake the tomatoes at 400 degrees for 20 minutes.
4. While the tomatoes are roasting, begin the polenta. Following the instructions according to the package.
5. Add the butter, milk, Parmesan, Mozzarella, and basil to the polenta. Mix well. Season with black pepper, and place on low heat until the shrimp and tomatoes are finished.
6. When there are just a few minutes left on the tomatoes, place the olive oil and garlic in a frying pan for the shrimp.
7. Once the garlic is fragrant, add the shrimp (season with salt & pepper), and cook for 2 to 3 minutes (or until fully cooked on both sides).
8. Serve up the polenta in individual bowls. Top with the shrimp, tomatoes, and a pinch of fresh basil. 

This dish is great for any day of the week. It's quick, easy, and delicious. The addition of the shrimp was great here, but feel free to eliminate the protein for a completely meatless meal. Enjoy!

1 comment :

BullishOnRhubarb said...

To balance that quantity of fat, cheese, and animal protein I would at least quadruple the vegetables and polenta.

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