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Directions

SLICE the polenta into 8 to 10 (1/2" thick) slices. Place the slices on a lightly greased baking sheet and brush with 2 tablespoons of the oil. Bake at 400° for 15 minutes or until light golden brown.

HEAT the remaining oil in a large skillet over medium-high heat. Add the shrimp. Reduce heat to medium and sauté shrimp for 6 to 7 minutes, turning frequently until shrimp are thoroughly cooked.

REMOVE fully cooked shrimp from the pan and set aside to drain on a paper towel. Add the tomatoes (with juice) and sun-dried tomatoes to the pan. Reduce heat to medium and simmer for 7 to 8 minutes. Stir in basil strips and simmer for 3 more minutes.

PLACE 2 slices of the polenta on 4 serving plates. Pour tomato sauce over polenta and top with shrimp. Sprinkle with Parmesan cheese, if desired.

From Chris T: If you don't have polenta try substituting grits.

From Andy B: Try this great idea, add some capers to this recipe to add a little extra zing.

From Krishna K: This recipe is just as tasty served over plain white rice or pasta instead of the polenta.

From Jan M: Don't have polenta on hand? Try serving over rice - my family loved it!

From Angela S: I serve this over a bed of Spanish rice to add even more Spanish flair!

Ingredients

1 package (12 oz) SeaPak® Seasoned Shrimp - Roasted Garlic or SeaPak® Seasoned Shrimp - Tuscan Parmesan

1 package (about 16 oz) polenta, cooked

5 tbs olive oil

1 can (14 oz) diced tomatoes, with juice

1/2 cup diced sun-dried tomatoes, largely sliced

1/2 cup fresh basil leaves, cut into very thin strips

1/2 cup Parmesan cheese, grated (if desired)

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