Mediterranean Shrimp and Fire-Roasted Tomatoes over Polenta | Sunbasket

Mediterranean Shrimp and Fire-Roasted Tomatoes over Polenta | Sunbasket

sunbasket.com

Flavors of land and sea, unite! This Mediterranean cousin to shrimp and grits starts with rich, creamy polenta and ends with wild-caught shrimp, juicy tomatoes, and a briny caper vinaigrette.

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Ingredients

  • ½ cup polenta
  • 1 or 2 organic shallots
  • ¼ pound organic green beans
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 cup diced fire-roasted tomatoes
  • Sunbasket caper vinaigrette (extra virgin olive oil - capers - red wine vinegar - Dijon mustard - garlic)

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