This colorful dish is a breeze to cook. Save some extra flour porridge for use in fortified Polenta with Mastroom Ragout. Source: Everyday Food, September 2006. 25 minutes 10 minutes 4 Total time Preparation Portions Ingredients 1 1/2 pounds medium frozen shrimp, thawed, peeled, and deveined Coarse salt and ground pepper 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 can (14.5 ounces) diced tomatoes, in juice 1 recipe Soft Polenta Basic green beans, for serving (optional) Directions 1. Season the shrimp generously with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add the shrimp and cook until opaque all over, turning occasionally, 2 to 3 minutes. Transfer to a bowl. Set aside. 2. Reduce the heat to medium. Add the remaining oil to the skillet. Cook the garlic and red pepper flakes until fragrant, about 1 minute. Add the tomatoes and their juice with 2 cups of water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes break down and become saucy, about 15 minutes. 3. Meanwhile, make the Soft Polenta. Just before serving, stir the shrimp into the tomato sauce. Divide the cornmeal porridge among four plates. Spoon the shrimp and tomato sauce over the cornmeal porridge. Serve with basic green beans, if desired.
27.04.2023 @ 00:56
This colorful dish is a breeze to cook. Save some extra flour porridge for use in fortified Polenta with Mastroom Ragout. Source: Everyday Food, September 2006. 25 minutes 10 minutes 4 Total time Preparation Portions Ingredients 1 1/2 pounds medium frozen shrimp, thawed, peeled, and deveined Coarse salt and ground pepper 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 can (14.5 ounces) diced tomatoes, in juice 1 recipe Soft Polenta Basic green beans, for serving (optional) Directions 1. Season the shrimp generously with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add the shrimp and cook until opaque all over, turning occasionally, 2 to 3 minutes. Transfer to a bowl. Set aside. 2. Reduce the heat to medium. Add the remaining oil to the skillet. Cook the garlic and red pepper flakes until fragrant, about 1 minute. Add the tomatoes and their juice with 2 cups of water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes break down and become saucy, about 15 minutes. 3. Meanwhile, make the Soft Polenta. Just before serving, stir the shrimp into the tomato sauce. Divide the cornmeal porridge among four plates. Spoon the shrimp and tomato sauce over the cornmeal porridge. Serve with basic green beans, if desired.