1 lb frozen medium shrimp, thawed, peeled and deveined
1 clove garlic, finely chopped
1/4 tsp crushed red pepper
2 cans (14.5 oz. each) Italian-seasoned diced tomatoes with juice
2 cups vegetable broth
1 cup instant polenta
2 Tbsp butter
1/4 cup grated parmesan cheese
Add To Shopping List
Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.