Post by: Vennes Su | LifeStyleIT | Published on: 11/12/2016
What I love most is seafood, all kinds of seafood. I get very excited when I come across a recipe that involves seafood. I recently came across this recipe Roasted Tomato Shrimp Over Creamy Polenta by Sonja from a Couple Cooks and decided to give it a try. What I love most about this recipe is that it is not too difficult to make and it is a good comfort food. The shrimp is flavorful and the polenta balances it out. All the flavors mesh into one harmonious note, yet at the same time very complex in flavors.
It’s a great recipe to share with friends and family. I’ve made it for my family and it was a hit. The aroma is so captivating that even my neighbors have stopped by and asked what’s for dinner. I’ve also made it on a cold day, served myself a bowl, sat in front of the fireplace and indulged in this while watching some mindless television. Tasty, filling, and comforting. Here is the recipe below. I will include the URL at the bottom of the post.
Roasted Shrimp and Tomatoes with Creamy Polenta
WHAT YOU NEED
- 11/2 cups polenta grits or cornmeal
- 1 tablespoon butter
- ¾ cup milk
- 2¼ teaspoons kosher salt, divided
- Black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 28-ounce can Muir Glen Organic fire-roasted crushed tomatoes
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- 1 pound shrimp
- 2 tablespoons parsley, chopped
- Juice of ½ lemon
WHAT TO DO
- Preheat oven to 425°F.
- If using frozen shrimp, defrost the shrimp in cold water in a colander.
- In a medium saucepan, bring 6 cups of water to a boil. Whisk in 1½ cups cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken, about 1 to 2 minutes. Stir in 1 teaspoon kosher salt and reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check). Then turn off the heat and stir in 1 tablespoon butter, ¾ cup milk, another ½ teaspoon kosher salt, and ¼ tsp black pepper. Cover to keep warm before serving. If the polenta becomes too thick, stir in a splash of milk or water to loosen it up.
- Meanwhile, finely dice the onion. Mince the garlic. In a large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add the onion and saute until it is translucent, about 5 minutes. Add the garlic and stir for 30 seconds until fragrant. Gently add the tomatoes (taking care as they may spit once they hit the hot oil), oregano, ¾ teaspoon kosher salt and ¼ tsp black pepper and bring to a simmer. Reduce the heat and simmer the sauce for 7 to 8 minutes, until the juices thicken slightly (cover if necessary).
- Remove the tomatoes from the heat and stir in shrimp. Place the skillet in the oven and bake until the shrimp are cooked through, about 6 to 8 minutes.
- Meanwhile, chop the parsley. When the shrimp is done, remove from the oven with an oven mitt (taking care with the hot handle), and stir in the parsley and 1 tablespoon fresh lemon juice. To serve, spoon the polenta into bowls, then top with the shrimp and tomatoes.
Reference Article: http://www.acouplecooks.com/roasted-tomato-shrimp-over-creamy-polenta/