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Shrimp Creole Polenta

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

40 mins total
30 mins prep

Recipe Filed Under
Seafood, Vegetable, Shrimp, Cajun & Creole, Skillet, Broiling, Easy, Healthy, Main Dish, Dessert, Mardi Gras

Provided By: Alexis Touchet

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By Alexis Touchet
I like this quick version of the classic and in a nod to the Italian influence in New Orleans, I serve it over sizzling broiled polenta slices. If you prefer, the tomatoes can be drained (save the juice), then chopped in a food processor.

Ingredients

Serves:

1 medium onion, chopped

1 small green bell pepper, chopped

2 Tbsp olive oil

1 large garlic clove, finely chopped

1 28-oz can whole tomatoes in juice

1/4 tsp cayenne

1 18-oz plain polenta roll, sliced 1/4-inch thick

1 1/2 lbs cleaned large shrimp

4 scallions, thinly sliced

3 Tbsp finely chopped flat-leaf parsley

Directions

Cook onion and bell pepper in 1 Tbsp oil with a pinch of salt in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until bell pepper is softened, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with juice, cayenne, and 1/2 tsp salt, then bring to a simmer, breaking up tomatoes, and simmer, uncovered, stirring occasionally, until thickened, 15 to 20 minutes.

Preheat broiler. Line rack of a broiler pan with foil, then lightly oil.

Arrange polenta on foil, then brush with remaining Tbsp oil and sprinkle with 1/8 tsp salt total. Broil about 6 inches from heat until sizzling, about 8 minutes.

Stir shrimp into sauce and simmer, stirring frequently, until just cooked through, about 5 minutes. Remove pot from heat and stir in scallions and parsley.

Divide polenta among plates and top with shrimp Creole.