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Shrimp in Tomato-Olive-Caper Sauce with Polenta
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
Published 2013
Polenta makes a hearty gluten-free base for this rustic Italian dish. Get the polenta started first, and then simmer the shrimp while it cooks. I like San Marzano tomatoes for their bold flavor and supple texture.
Ingredients
- Olive oil,
2 teaspoons - Yellow onion,
½ - Red pepper flakes
Method
- In a large frying pan over medium heat, warm the oil. Add the onion and a pinch of pepper flakes and sauté until the onion is translucent, about 5 minutes. Add the wine and boil until it is reduced by half, about 4 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes. <
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