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Directions

Shrimp

ADD frozen shrimp to a non-stick skillet and sauté 7 minutes.

STIR in wine, tomatoes and green chilies.

COOK 3-4 minutes, or until bubbly and slightly thickened.

STIR in butter until melted.

SPOON 1/4 the polenta onto each of 4 plates.

TOP each with 1/4 the shrimp.

SPRINKLE parsley over each.

Polenta

WHISK together the water, polenta and salt over medium-high heat in a 3 quart sauce pan.

COOK until polenta is thickened and of the consistency of mashed potatoes.

STIR in the Romano cheese. Whisk until cheese melts.

STIR in cream and 2 Tablespoons butter. Cover pan and keep warm over low heat.

Recipe courtesy of Gilda Lester, Recipe Contest Honorable Mention.

From Chris H.: This recipe is a great change of pace - it's pretty easy, but feels gourment!

From Andrew B.:The creamy polenta really cools of this spicy dish. What a perfect combo!

Ingredients

2 (12 oz) packages SeaPak® Shrimp Scampi - Italian Parmesan, frozen

1/3 cup dry white wine

1 can (15.5 oz) tomatoes and green chilies

2 Tablespoons butter

2 Tablespoons chopped parsley

3 and 1/4 cups water

2/3 cup polenta

1/2 teaspoon salt

1/2 cup grated Romano cheese

1/3 cup whipping cream

2 Tablespoons butter

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