Comida Kraft
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Shrimp with Polenta and Tomatoes

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What You Need

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Make It

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


9 POINTS Store bought polenta can also be used. Add enough vegetable broth to smooth out and heat slowly over low heat, adding butter and parmesan before removing from heat.

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