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
  • Dry white wine, cup (5 fl oz/160 ml)
  • Tomatoes, 1 can (14.28 oz/440 g), preferably San Marzano
  • Jumbo shrimp, (16–20 per pound), 10–12 oz (315–390 g), peeled and deveined, tails intact
  • Kosher salt and freshly ground black pepper
  • Kalamata olives, ¼ cup ( oz/40 g) pitted, quartered lengthwise
  • Capers, 1 tablespoon, drained
  • Fresh thyme, 2 teaspoons minced
  • Creamy Weeknight Polenta, using thyme (omit the cheese)

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. 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.
  3. 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.

Loading
Loading
Loading