iOS app Android app

Shrimp Creole Polenta


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Shrimp Creole Polenta

Shrimp Creole Polenta
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by:
total prep
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

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.

FOLLOW HUFFPOST TASTE

Filed by Kitchen Daily  |  Report Corrections