Spicy Shrimp with Polenta

Spicy shrimp served atop creamy coconut polenta for a high protein, gluten-free meal! Perfect for seafood lovers.

Spicy Shrimp with Polenta

Gluten-Free

4 servings

Ingredients:

• 2 cups uncooked cornmeal

• 1 1/4 cup coconut milk beverage

• 3 tbsp olive oil

• 5 garlic cloves, sliced thin

• 1/4-1/2 tsp crushed red pepper

• 1/2 cup dry white wine

• 3/4 cup chicken or vegetable stock

• 2 pounds peeled and deveined wild-caught Gulf shrimp

• 1 lemon squeeze and zest

• 1/2 cup finely chopped fresh flat-leaf parsley

• Salt & pepper, to taste

Procedure:

1. Make the polenta according to the basic directions on package. Once done stir in 1/4 cup coconut milk at a time until smooth and creamy. Adjust seasoning with salt & pepper. Cover and set aside to stay warm.

2. Heat oil, garlic, and crushed red pepper in a large, deep skillet over medium heat. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.

3. Add wine and bring to a simmer over medium-high. Simmer until reduced by half, about 5 minutes.

4. Add stock and return to a simmer, simmer for about 3 minutes.

5. Add shrimp, lemon squeeze, and salt. Cook, stirring often, until shrimp are cooked, about 6-8 minutes.

6. Divide polenta among four bowls. Top each with shrimp and sauce. Finish with lemon zest and parsley.