Spicy Garlic Shrimp with Polenta

13
12
12
SmartPoints® value per serving
Total Time
1 hr 15 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Putting the spotlight on our delicious wild-caught shrimp with a spicy kick, this is the perfect meal to pull you out of the comfort foods of winter and “march” right into the flavourful nice-weather meals of early spring.

Ingredients

TruLOCAL Shrimp

20 shrimp(s)

olive oil

½ tsp(s)

uncooked sweet onions

1 medium, diced

garlic clove(s)

4 clove(s), medium, minced

chili seasoning mix

½ tsp(s), crushed

ground oregano

½ tsp(s)

Longo's Passata Sauce

680 ml(s)

sea salt

1 pinch

black pepper

1 pinch

basil

1 leaf/leaves, to serve

Polenta, dry

1 cup(s)

water

5 cup(s)

regular butter

4 tbsp(s)

shredded parmesan cheese

¼ cup(s)

sea salt

1 pinch

Instructions

  1. Begin by making the polenta. In a pot, combine polenta, water and a pinch of salt, and bring to a boil. Once boiling, reduce to a simmer, and cook for 30-40 minutes, whisking frequently to prevent it from sticking to the bottom or forming clumps.
  2. While the polenta is cooking, prepare the tomato sauce. In a large skillet on medium heat, add olive oil and onion and cook for 4-5 minutes until onions are tender.
  3. Once the onions are cooked, add garlic and cook for an additional 2-3 minutes. Add crushed chillies, oregano and a pinch of sea salt, and continue to cook for another 30 seconds until fragrant.
  4. Pour in passata, reduce heat to a simmer and cook for 20 minutes.
  5. Once the tomato sauce has cooked, add frozen shrimp for a final 5-6 minutes until they are tender and bright pink in colour.
  6. While the shrimp are cooking, finish the polenta by adding butter and parmesan cheese, whisking to ensure that everything is well combined and polenta is creamy.
  7. Season the shrimp mixute and polenta with extra salt and pepper to taste.
  8. To serve, divide the polenta among bowls, top with shrimp mixture and serve with a sprinkle of fresh basil and parmesan cheese.

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