Tomato Shrimp Polenta

Tomato Shrimp Polenta
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Serves: serves 2

4 cups water
1 cup polenta (cornmeal)
1 teaspoon sea salt
2 tablespoons butter
3/4 cup parmesan (optional)
3-4 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1 cup diced and skinned tomatoes (I recommend Aurora diced tomatoes)
1/2 teaspoon sea salt
3/4 cup sweet vermouth
3/4 cup parsley, finely chopped
1 tablespoon olive oil
1 tablespoons butter (optional)
half a pound raw shrimp, peeled and deveined
1/4 cup white wine (optional)


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Added 8 years ago by:
Rami Madi Rami Madi
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