Basil Pomodoro Shrimp with Creamed Corn Polenta
Quick, simple, easy, so good, summery, and the perfect way to use all the end of summer tomatoes, corn, and herbs that are flooding the markets right now. If you need a quick weeknight dinner full of color and flavor, make this shrimp.
Calories: 626kcal
Ingredients
- 1/4 cup extra virgin olive oil
- 1 pound shrimp, peeled and deveined
- kosher salt and pepper
- 4 cups cherry tomatoes
- 2 cloves garlic, smashed
- 1 teaspoon crushed red pepper flakes
- 1/2 cup white wine or chicken broth
- 1 cup fresh basil, roughly torn
Polenta
- 4 tablespoons salted butter
- 3 ears sweet corn, kernels removed from the cob
- 2 tablespoons fresh thyme leaves
- 1 cup whole milk
- 1 cup instant polenta
- kosher salt and pepper
Instructions
- 1. In a large skillet set over medium heat, add 1 tablespoon olive oil. When the oil shimmers, add the shrimp and season with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Remove from the skillet to a plate.2. Working with the same skillet set over medium heat, add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 5 minutes. Pour in the wine and 1/2 cup water and continue cooking another 8-10 minutes, until the tomatoes have broken down and a sauce has formed. Remove from the heat and stir in the basil and shrimp. 3. Meanwhile, make the polenta. Melt the butter in a large skillet set over high heat. Add the corn, thyme, and a pinch each of salt and pepper and cook 5 minutes or until the corn is golden. Add 1 cup water and the milk. Bring to a low boil. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Season with salt and pepper.4. To serve, divide the polenta among bowls and spoon the shrimp overtop. Enjoy!
Nutrition
Calories: 626kcal