Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp and Tomatoes over Soft Polenta 3.7 (26) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout. Ingredients 1 ½ pounds frozen medium shrimp, thawed, peeled, and deveined (tails removed) Coarse salt and ground pepper 2 tablespoons olive oil 2 cloves garlic, minced ¼ teaspoon red-pepper flakes 1 can (14.5 ounces) diced tomatoes, in juice 1 recipe Soft Polenta Basic Green Beans, for serving (optional) Directions Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside. Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes. Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Basic Green Beans, if desired. Rate it Print