Tomato Shrimp Sauce with Creamy Parmesan Polenta
This lunch is one of the quickest one to make, when compared to the flavor it delivers. It reminds me of summer, beach and everything nice. So why not to cook it!
Ingredients
- 500 g shrimps with shells on 17.64 oz
- 3 garlic cloves
- a handful of parsley
- 2 cups chopped tomatoes
- 1/3 cup white wine
- 2 cups polenta
- 1 cup grated parmesan cheese
- 2 tbsp butter
- herbs of liking rosemary, thyme, oregano, sage...
Instructions
- Finely chop a couple of garlic cloves and some parsley. Cook it shortly in some olive oil, add chopped tomatoes. Add a bit of white wine and let it cook for about 10 minutes to reduce. Add shrimps in and cook shortly until done. Season to taste.
- Boil the water for polenta. Add salt, pepper and some herbs of your liking. Add polenta in and whisk constantly. It’s done in a couple of minutes if you are using an instant one as I did. Follow the package instructions. In the end, add some grated parmesan and a bit of butter to it. Combine well.