SHRIMP AND POLENTA WOW!!!!!!!!!!!!!11ENJOY DAN:

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.

THIS COUSIOUS NOT POLENTA SORRY DAN

1. Bring 1-1/4 cups chicken broth to a boil.

2. Add 2 tablespoons butter.

3. 1 cup polenta and salt.

4. Stir, cover, and remove from heat.

5. Let stand for 5 minutes.

6. Stir to fluff up and serve.



ENJOY DAN: hallelujah