Tomatoey Shrimp and Polenta

• 8 ounces frozen peeled, deveined cooked shrimp (with tails intact if desired)
• 1 23 cups water
• 23 cup yellow cornmeal
• 23 cup cold water
• 1 dash salt
• 2 teaspoons olive oil or 2 teaspoons canola oil
• 13 cup chopped onion (1 small)
• 12 teaspoon minced garlic
• 1 (14 1/2 ounce) can diced tomatoes with jalapenos or 1 (14 1/2 ounce) candiced tomatoes and green chilies, undrained
• 1 teaspoon finely shredded orange peel
• finely shredded orange peel (optional)

1. Thaw shrimp and drain well; set aside.
2. In a medium saucepan, bring the 1-2/3 cups water to boiling.
3. Meanwhile, in a small bowl, stir together cornmeal, the 2/3 cup cold water, and the salt.
4. Slowly add cornmeal mixture to boiling water, stirring constantly.
5. Cook and stir until mixture returns to boiling.
6. Reduce heat to medium-low.
7. Cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil.
8. Remove from heat.
9. Cover to keep warm, if necessary.
10. Meanwhile, in a large skillet, heat oil over medium heat.
11. Add onion and garlic; cook and stir about 4 minutes or until onion is tender.
12. Add undrained tomatoes and the 1 teaspoon orange peel.
13. Bring to boiling; reduce heat.
14. Simmer, covered, for 5 minutes, stirring occasionally.
15. Add shrimp; heat through.
16. To serve, divide polenta among four shallow bowls.
17. Spoon shrimp mixture over polenta.
18. If desired, garnish with additional orange peel.

frozen, water, yellow cornmeal, cold water, salt, olive oil, onion, garlic, tomatoes, orange peel, orange peel

Taken from www.food.com/recipe/tomatoey-shrimp-and-polenta-468224 (may not work)