Shrimp in Tomato-Olive-Caper Sauce with Polenta

banner
Preparation info
  • Makes

    2

    Servings
    • Difficulty

      Easy

Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

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, finely chopped
  • Red pepper flakes

Method

  1. 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.
  2. <