Basil Pomodoro Shrimp with Creamed Corn Polenta.
Ingredients
- 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
- 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
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Instructions
- 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.
- 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.
- 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.
- 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!
- 4. To serve, divide the polenta among bowls and spoon the shrimp overtop. Enjoy!
Source
Original recipe: View Original
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