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.
Olive oil, 2teaspoons
Yellow onion, ½, finely chopped
Red pepper flakes
Dry white wine, ⅔cup (5fl oz/160ml)
Tomatoes, 1can (14.28oz/440g), preferably San Marzano
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.
Sprinkle the shrimp lightly with salt and black pepper. Add to the frying pan, turn to coat with the sauce, cover, and simmer until almost cooked through, about 4 minutes. Mix in the olives, capers, and thyme and simmer until the shrimp are cooked through, about 30 seconds. Taste and adjust the seasoning.
Divide the polenta between 2 warmed plates, spreading it out in a circle. Spoon the shrimp and sauce over the top and serve right away.