Basil Pomodoro Shrimp w Creamed Corn Polenta

• porsiyonlar: 6
• toplam süre: 30 min

Malzemeler

1/4 cup extra virgin olive oil

1 pound shrimp, peeled and deveined

kosher salt and pepper

4 cups cherry tomatoes

2 cloves garlic, smashed

1 teaspoon crushed red pepper flakes

1/2 cup white wine or chicken broth

1 cup fresh basil, roughly torn

POLENTA

4 tablespoons salted butter

3 ears sweet corn, kernels removed from the cob

2 tablespoons fresh thyme leaves

1 cup whole milk

1 cup instant polenta

kosher salt and pepper

Yöntemler

1. In a large skillet set over medium heat, add 1 tablespoon olive oil. When the oil shimmers, add the shrimp and season with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Remove from the skillet to a plate.

2. Working with the same skillet set over medium heat, add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 5 minutes. Pour in the wine and 1/2 cup water and continue cooking another 8-10 minutes, until the tomatoes have broken down and a sauce has formed. Remove from the heat and stir in the basil and shrimp.

3. Meanwhile, make the polenta. Melt the butter in a large skillet set over high heat. Add the corn, thyme, and a pinch each of salt and pepper and cook 5 minutes or until the corn is golden. Add 1 cup water and the milk. Bring to a low boil. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Season with salt and pepper.

4. To serve, divide the polenta among bowls and spoon the shrimp overtop. Enjoy!

Notlar

https://www.halfbakedharvest.com/pomodoro-shrimp/