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Creamy Shrimp And Polenta

My Italian take on the Southern classic Shrimp and Grits.

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Servings: 2

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

precooked package of polenta [i](i used frieda’s organic brand found in the refrigerated section of the grocery)[/i]

1 cup milk

1 pound shrimp, peeled

1/4 cup celery, diced

1/2 large onion, diced

1/2 pint cherry tomatoes, sliced

1/2 cup shredded cheddar cheese

4 tbsp butter

2 tbsp flour

2 tbsp minced fresh parsley

salt and pepper to taste

Preparation

1Slice polenta into 1/2 inch slices.

2Melt a tablespoon of butter in pan on medium heat and saute polenta, flipping once.

3When finished, set aside on a plate and add shrimp.

4Saute lightly just until they turn pink and plump.

5Remove from heat.

6In another pan, melt one tablespoon of butter over medium heat and add celery and onion, cooking until translucent.

7Add remaining two tablespoons of butter and melt.

8Add flour and stir for a minute.

9Add milk and whisk gently until thickened.

10Add cheese and stir to melt.

11Add salt and pepper to taste, along with fresh parsley.

Additional Notes

To serve, I put a tablespoon of sauce on the plate, top with a slice of polenta, cover with several shrimp and cover with sauce. Add some diced tomato to the top and enjoy!

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