Monday, November 1, 2010

Polenta with Spicy Baked Shrimp & Tomatoes

1 24 oz pkg polenta
(or about 4 C prepared polenta)
2 lb shrimp
4 Tbls olive oil
6 cloves garlic, minced
¼-½ tsp red pepper flakes
1 Tbls lemon juice
¼ C vermouth (or red wine)
1 C chopped onion
1 26-28 oz can plum tomatoes
2 Tbls fresh basil (or ½ Tbls dried)
2 Tbls fresh parsley (or ½ Tbls dried)
1 Tbls fresh oregano (or ¼ Tbls dried)
1 Tbls fresh thyme (or ¼ Tbls dried)
salt & pepper
8 oz crumbled feta

Coat 9x13" baking dish with non-stick cooking spray. Spread polenta on bottom of baking dish.

In a large skillet, heat olive oil. Add shrimp, 3 cloves minced garlic, lemon juice and red pepper flakes. Cook until shrimp just begin to turn pink. Remove from pan. Add onion and cook 3-4 minutes, until softened. Add garlic. Deglaze the pan with the vermouth. Add tomatoes, herbs, salt and pepper. Simmer 10 minutes. Stir shrimp in and gently spread over polenta. Top with crumbled feta. Bake 30 minutes at 375°.

Spicy Shrimp and Tomato mixture is also delicious over pasta. :)

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