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Shrimp in Tomato-Olive-Caper Sauce With Polenta

Shrimp in Tomato-Olive-Caper Sauce with Polenta.png

COOK TIME : 40 minutes

SERVINGS : 2 servings

Recipe credit - Eat This, Not That
www.eatthis.com/shrimp-tomato-olive-caper-sauce-polenta-recipe

INGREDIENTS

  • Olive oil, 2 teaspoons

  • Yellow onion, 1/2, finely chopped

  • Red pepper flakes (to taste)

  • Dry white wine, 2/3 cup (5 fl oz/160 ml)

  • Tomatoes, 1 can (14.28 oz/440 g), preferably San Marzano

  • Jumbo shrimp, (16–20 per pound), 10–12 oz (315–390 g), peeled and deveined, tails intact

  • Kosher salt and freshly ground black pepper

  • Kalamata olives, 1/4 cup (11⁄4 oz/40 g) pitted, quartered lengthwise

  • Capers, 1 tablespoon, drained

  • Fresh thyme, 2 teaspoons minced

  • Creamy Weeknight Polenta, using thyme (omit the cheese)

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FOR THE POLENTA :

  • Gluten-free medium-grind cornmeal (like Bob's Red Mill), 1/2 cup (2.5 oz/80 g)

  • Olive oil, 1 tablespoon

  • Kosher salt and freshly ground pepper

  • Parmesan or pecorino romano cheese, 2–4 tablespoons freshly grated (optional)

  • Fresh herbs, 1 tablespoon chopped

INSTRUCTIONS

1. In a large frying pan over medium heat, warm the oil. Add the onion and a pinch of pepper flakes and sauté until the onion is translucent—about 5 minutes. Add the wine and boil until it is reduced by half, about 4 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes.

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2. Sprinkle the shrimp lightly with salt and black pepper. Add to the frying pan, turn to coat with the sauce, cover, and simmer until almost cooked through—about 4 minutes. Mix in the olives, capers, and thyme and simmer until the shrimp are cooked through—about 30 seconds. Taste and adjust the seasoning.

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3. To make the polenta in the microwave, In a medium microwave-safe bowl, mix 2 cups (16 fl oz/500 ml) water, the cornmeal, oil, 1/2 teaspoon salt, and a generous amount of pepper. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Mix in the cheese, if using, and herbs, adjust the seasoning and serve right away.

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4. To make the polenta on the stove, in a heavy saucepan, bring 2 1/2 cups (20 fl oz/625 ml) water, the oil, 1⁄2 teaspoon salt, and a generous amount of pepper to a boil over high heat. Gradually whisk in the cornmeal. Bring the mixture back to a boil, stirring frequently. Reduce the heat to low and simmer slowly, stirring frequently, until the polenta is thick, about 18 minutes. Mix in the cheese, if using, and herbs, adjust the seasoning and serve right away.

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5. Divide the polenta between 2 warmed plates, spreading it out in a circle. Spoon the shrimp and sauce over the top and serve right away.

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