Good Lifestyle

Snag Gluten-free corn stack to make this shrimp in polenta, a flavorDinner of the week You can throw together in less than 30 minutes. This decadent sauce uses a white wine base, the perfect excuse to open a bottle and enjoy a drink while you cook!

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Made 2 servings

Ingredients

Olive oil, 2 teaspoons
Yellow onion, 1/2, finely chopped
Red pepper flakes
Dry white wine, 2/3 cup (5 fl oz / 160 ml)
Tomatoes, 1 bobbin (14.28 oz / 440 g), preferably San Marzano
Jumbo shrimp, (16-20 per pound), 10-12 oz (315-390 g), peeled and discouraged, tails intact
Basher salt and freshly ground black pepper
Kalamata olives, 1/4 cup (11/4 oz / 40 g) Piqué, trimming in the direction of length
Capers, 1 tablespoon, drained
Fresh thyme, 2 tablested teaspoons
Polenta of the creamy week of the week, using the thyme (omit the cheese)

For the week of creamy week, Polenta:

Medium corn corn without gluten (like the red mill of Bob), 1/2 cup (2.5 oz / 80 g)
Olive oil, 1 tablespoon
Cosher salt and freshly ground pepper
Parmesan or Pecorino Romano cheese, 2-4 freshly grated tablespoons (optional)
Fresh herbs, 1 minced tablespoon

How to do it

1. In a large medium heat pan, warm the oil. Add the onion and a pinch of pepper flakes and jump until the onion is translucent - about 5 minutes. Add the wine and boil until it is half, about 4 minutes. Add tomatoes with their juice. Limit until the sauce thickens slightly, breaking tomatoes with a wooden spoon, about 10 minutes.
2. Sprinkle the shrimp slightly with black salt and pepper. Add to the frying pan, turn to handle with the sauce, cover and simmer until almost cooked - about 4 minutes. Mix in olives, capers and thyme and simmer until shrimp is cooked through about 30 seconds. Taste and adjust the seasoning.
3. To prepare the polenta in the microwave, in a medium microwave bowl, mix 2 cups (16 flovenides / 500 ml) of the water, the rise of corn, the oil, 1/2 teaspoon salt and a generous amount of pepper. Place it in the microwave and cook at the top adjustment for 5 minutes. Incorporate carefully, then return to the microwave and cook at the top adjustment for 5 minutes more. Mix well. Mix in the cheese, if you use and herbs, adjust the seasoning and serve right away.
4. To make polenta on the stove, in a heavy pan, bring 2 1/2 cups (20 flàs / 625 ml) of oil, oil, 1/2 teaspoon salt and a generous amount of pepper boiling over high heat. Whisk gradually into corn. Bring the mixture to a boil, stirring frequently. Reduce the heat to weak and simmer slowly, stirring frequently until the polenta is thick, about 18 minutes. Mix in the cheese, if you use and herbs, adjust the seasoning and serve right away.
5. Divide the polenta between 2 heated plates, the extent in a circle. Call the shrimp and sauce on top and serve right away.

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