Mediterranean Shrimp and Fire-Roasted Tomatoes over Polenta
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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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
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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