Shrimp Creole Polenta
Provided By: Alexis Touchet
By Alexis Touchet
I like this quick version of the classic and in a nod to the Italian influence in New Orleans, I serve it over sizzling broiled polenta slices. If you prefer, the tomatoes can be drained (save the juice), then chopped in a food processor.
Cook onion and bell pepper in 1 Tbsp oil with a pinch of salt in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until bell pepper is softened, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with juice, cayenne, and 1/2 tsp salt, then bring to a simmer, breaking up tomatoes, and simmer, uncovered, stirring occasionally, until thickened, 15 to 20 minutes.
Preheat broiler. Line rack of a broiler pan with foil, then lightly oil.
Arrange polenta on foil, then brush with remaining Tbsp oil and sprinkle with 1/8 tsp salt total. Broil about 6 inches from heat until sizzling, about 8 minutes.
Stir shrimp into sauce and simmer, stirring frequently, until just cooked through, about 5 minutes. Remove pot from heat and stir in scallions and parsley.
Divide polenta among plates and top with shrimp Creole.
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