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Shrimp and Fresh Tomato Sauce Here’s another variation of the succulent cherry tomato sauce. Added to the tomatoes is ½ pound shrimp, which turns this dish into a substantial sauce. The petite wild Oregon Pink Shrimp from Vital Choice are perfect, since they’re already cooked, and they reheat in the three minutes it takes to warm the tomatoes. I keep large bags of the frozen shrimp in my freezer, which inevitably make their way into lots of dishes. They take about 15 minutes to defrost, which makes them great for last minute dishes. I love the way the sweet corn flavor of the polenta complements the juicy herbed shrimp and tomatoes. In order that I don’t have to stir continuously, I cook the polenta over a double boiler (the technique in is The Healthy Hedonist), then fold in some fresh corn right before the polenta is finished. Sometimes I eat the polenta soft—before it’s set—but most of the time I spread it onto an oiled baking dish. Refrigerated, the polenta lasts for up to a week. I cut the polenta into triangles, brush the top with olive oil, and then bake at 400 degrees until browned, which takes about half an hour. If I’m just using a couple of pieces and not the whole pan, I’ll sauté the pieces in a cast iron skillet with some coconut oil until crispy. I add some wilted greens or a salad for a balanced meal.  Shrimp and Fresh Tomato Sauce over Polenta Leave a Reply
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