Tomatoey Shrimp And Polenta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 8 ounces frozen peeled, deveined cooked shrimp (with tails intact if desired)
• 1 2/3 cups water
• 2/3 cup yellow cornmeal
• 2/3 cup cold water
• 1 dash salt
• 2 teaspoons olive oil or 2 teaspoons canola oil
• 1/3 cup chopped onion (1 small)
• 1/2 teaspoon minced garlic
• 1 (14 1/2 ounce) can diced tomatoes with jalapenos or 1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
• 1 teaspoon finely shredded orange peel
• finely shredded orange peel (optional)

Recipe

• 1 thaw shrimp and drain well; set aside.
• 2 in a medium saucepan, bring the 1-2/3 cups water to boiling. meanwhile, in a small bowl, stir together cornmeal, the 2/3 cup cold water, and the salt. slowly add cornmeal mixture to boiling water, stirring constantly. cook and stir until mixture returns to boiling. reduce heat to medium-low. cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil. remove from heat. cover to keep warm, if necessary.
• 3 meanwhile, in a large skillet, heat oil over medium heat. add onion and garlic; cook and stir about 4 minutes or until onion is tender. add undrained tomatoes and the 1 teaspoon orange peel. bring to boiling; reduce heat. simmer, covered, for 5 minutes, stirring occasionally. add shrimp; heat through.
• 4 to serve, divide polenta among four shallow bowls. spoon shrimp mixture over polenta. if desired, garnish with additional orange peel.