Spicy Tomato Shrimp With Creamy Polenta

• Shrimp
• 28 Large shrimp, deveined and peeled.
• 4 cups grape tomatos, chopped
• 4 cloves garlic, sliced
• 1 medium red onion, diced
• 4 Tbs tomoato paste
• 1/2 tsp kosher salt
• 1/2 tsp groud pepper
• 1/2 tsp crushed red pepper
• 4 Tbs olive oil, divided
• Polenta
• 1 box instant polenta (abt 2 cups cup)
• 4 cups chicken stock
• 5 cloves garlic
• 1/2 cup shredded parmesan cheese

1. Season shrimp with kosher salt, ground pepper, crushed red pepper and olive oil.
2. In a pan, heat 1 Tbs of olive oil at a medium-high heat. Add onions, garlic and tomato paste, stir breaking up the tomato paste. If you like you can add 2 Tbs of water or chicken stock to thin it. Once the paste has broken up and the onions are starting to get tender add your tomatoes.
3. Stir the tomatoes, cooking until tender, about 5 minutes.
4. Add seasoned shrimp. Cook until the shrimp is a light pink and begins to curl. Shrimp cook very quickly, usually in 3 to 7 minutes. Don't overcook them because it makes them a little rubbery. As soon as they are done remove from heat.
5. To prepare polenta:
6. Sweat the garlic in a hot pan with olive oil. Follow the directions on the box but substitute chicken stock for the water. When the polenta thinkens stir in the 2 Tbs of butter and 1/2 cup of shredded Parmesan.
7. If your polenta is a little too think just keep some warm chicken stock near by and add it little by little, until you have the consistency you want.
8. Serve shrimp over polenta. Garnish with torn fresh basil and a sprinkle of Parmesan cheese.
9. See more at http://thenoshery.com

shrimp, shrimp, grape tomatos, garlic, red onion, tomoato, kosher salt, pepper, red pepper, olive oil, polenta, polenta, chicken stock, garlic, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spicy-tomato-shrimp-with-creamy-polenta-50039618 (may not work)