Shrimp in Tomato-Olive-Caper Sauce with Polenta | Williams Sonoma

Name: Shrimp in Tomato-Olive-Caper Sauce with Polenta | Williams Sonoma
Total time: 55 min
Ingredients: 2 1/2 cups (20 fl. oz./625 ml) water; 1 Tbs. olive oil; 1/2 tsp. kosher salt; 1/4 tsp. freshly ground pepper; 1/2 cup (2 1/2 oz./75 g) medium-grind cornmeal; 1 Tbs. chopped fresh thyme; 2 tsp. olive oil; 1/2 yellow onion, finely chopped; Pinch of red pepper flakes; 2/3 cup (5 fl. oz./160 ml) dry white wine; 1 can (14 oz./440 g) plum tomatoes, preferably San Marzano; 10 to 12 oz. (315 to 390 g) jumbo shrimp, (16 to 20 per pound), peeled and deveined, tails intact; Kosher salt and freshly ground black pepper, to taste; 1/4 cup (1 1/4 oz./40 g) Kalamata olives, pitted and quartered lengthwise; 1 Tbs. capers, drained; 2 tsp. minced fresh thyme

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Shrimp in Tomato-Olive-Caper Sauce with Polenta Polenta makes a hearty gluten-free base for this rustic Italian meal.

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Ingredients

2 1/2 cups (20 fl. oz./625 ml) water
1 Tbs. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 cup (2 1/2 oz./75 g) medium-grind cornmeal
1 Tbs. chopped fresh thyme
2 tsp. olive oil
1/2 yellow onion, finely chopped
Pinch of red pepper flakes
2/3 cup (5 fl. oz./160 ml) dry white wine
1 can (14 oz./440 g) plum tomatoes, preferably San Marzano
10 to 12 oz. (315 to 390 g) jumbo shrimp, (16 to 20 per pound), peeled and deveined, tails intact
Kosher salt and freshly ground black pepper, to taste
1/4 cup (1 1/4 oz./40 g) Kalamata olives, pitted and quartered lengthwise
1 Tbs. capers, drained
2 tsp. minced fresh thyme