Shrimp with Tomatoes and Peppers over Cheesy Polenta

Italian style shrimp and grits.

INGREDIENTS

For the polenta

  • 5 cups water OR use 4 cups water and 1 cup milk for creamier polenta
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 cup (160 g) coarse cornmeal
  • 2 tablespoons (30 g) butter or extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese plus more for serving

For the Shrimp

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 pound (450 g) extra-large shrimp, peeled and deveined
  • 2 cups (300 g) cherry tomatoes, sliced in half
  • 1 cup (150 g) chopped red bell pepper
  • 2 tablespoons (30 g) finely chopped shallot or onion
  • 2 tablespoons (30 g) grated or pressed garlic, about 3 plump cloves
  • 2 tablespoons (30 g) fresh lemon juice or dry white wine
  • 1/2-1 teaspoon crushed red chili pepper, to taste
  • 2 cups (50 g) fresh basil leaves

INSTRUCTIONS

To make the polenta

  1. Bring the water (and milk if using) to a boil in a heavy saucepan or Dutch oven. Stir in the salt.
  2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 – 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
  3. When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.

To make the shrimp

  1. Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
  2. Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
  3. Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top.
  4. Sprinkle with additional Parmesan cheese.