Shrimp and Tomatoes over Soft Polenta

Prep Time:
10 mins
Total Time:
25 mins

This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.


  • 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)


  1. 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.

  2. 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.

  3. 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.

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