SHRIMP AND POLENTA WHAT COULD BE BETTER WOW!!!!! DAN ENJOY:

SHRIMP AND TOMATOES OVER POLENTA by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds shrimp, peeled and divined

Sea salt and fresh ground pepper

2 tablespoons olive oil

3 garlic cloves, minced

1/4- teaspoons red pepper flakes or TRADER JOE’S red curry sauce

1 (14.5) can diced tomatoes

3/4- cup polenta



DIRECTIONS:



1. Season shrimp generously with salt and pepper.

2. In a skillet over medium-high heat.

3. Heat 1 tablespoon olive oil.

4. Add shrimp; cook until opaque, turn occasionally, 2-3 minutes.

5. Transfer to bowl and keep warm.

6. Reduce heat to medium.

7. Add remaining tablespoon olive oil to skillet.

8. Cook garlic and red pepper flakes, or red curry sauce until fragrant, about 1 minute.

9. Add tomatoes along with 2 cups of water.

10. Bring to a boil.

11. Reduce heat; simmer, stirring occasionally, about 15 minutes.



TO MAKE POLENTA:

1. 3 cups chicken stock

2. ½ teaspoon salt.

3. 1 cups polenta.

4. 2 teaspoons black truffle oil (huile de truffe noire)

5. ½ cup milk, 2% or fat free

6. 1 tablespoon butter



DIRECTIONS:



1. In a heavy sauce pan bring chicken stock to a boil.

2. Add salt.

3. Very gradually, add polenta in a thin stream, whisking continuously until smooth.

4. Reduce heat to medium-low.

5. Simmer whisking often until thickened 8-10 minutes.

6. Remove from heat; stir in butter and black truffle oil until smooth.





ENJOY DAN: hallelujah