Lighter Shrimp And Polenta
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Canadian Bacon (diced)3 cloves
Garlic (minced)1 cup
White Wine (dry)1 tsp
Hot Sauce1 tsp
Salt3 cups
Water (hot)Directions:
1
Add the bacon to a nonstick skillet and saute over medium heat until crisp
2
Transfer the bacon to a plate and set aside
3
Add the garlic, onions and bell peppers
4
Cook, stirring occasionally, until the vegetables are tender, about 8 minutes
5
Add the tomatoes, wine, yogurt, hot sauce and salt, and bring to a boil, stirring constantly to scrape the browned bits from the bottom of the pan
6
Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes
7
Return the bacon to the skillet
8
Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes
9
Meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute
10
Add the hot water and slowly whisk the polenta and water together
11
Reduce the heat and simmer until thickened, about 5 minutes
12
Remove from the heat
13
Serve the shrimp mixture over the polenta
14
Sprinkle with the chives if desired