Shrimp and Polenta

This was our dinner tonight. Mmmmm it was delicious! There are three simple components.

*First use raw, wild shrimp, remove the shell and vein, sprinkle with paprika and grill until cooked, about 10-15 minutes at most. Careful not to overcook or it will become rubbery. You can also cook by baking if desired.

*Roasted vegetables can be cooked as instructed on previous post. I used asparagus, broccoli, sweet potatoes drizzled with olive oil and lightly salted and peppered. I roasted at 325 degrees for about 15-20 minutes and then added the cherry tomatoes. I roasted another 20 minutes until tender.

*Final component is the polenta. I used cornmeal/polenta from the bulk area at Fred Meyer in the natural section. Start by boiling 6 cups of water and a dash of salt. Slowly whisk in cornmeal and lower heat to low and continue stirring until big bubbles lessen. Stir often, about 15 minutes or until cornmeal is tender. Add 2 tbsp of butter to finish. (this makes 6 servings)

Plate by adding the polenta to a shallow bowl, drizzle a small amount of balsalmic syrup/jelly or vinegar. Top with veggies and shrimp. Enjoy!