Italian Shrimp and Polenta
- 1 lb. fresh shrimp
- 18oz package of pre-made polenta
- ½ a lemon
- 1 ¼ cup Cherry Tomatoes
- ¼ cup fresh basil
- 3 Tablespoons olive oil
1 teaspoon Morton & Bassett Marjoram
1 teaspoon Morton & Bassett Lemon Pepper Blend
1 teaspoon Morton & Bassett Granulated Garlic
1 tablespoon Morton & Bassett Italian Seasoning
Prepare your shrimp: toss with 1 tablespoon olive oil, lemon juice, marjoram, granulated garlic, and lemon pepper blend.
Prepare your polenta by slicing into half-inch thick coins. In a skillet on medium high heat, add in 2 tablespoons olive oil and let it get hot. Add your polenta coins, and let sizzle for 5 minutes. Sprinkle on the italian seasoning then cook for about 5 more minutes before flipping. Once golden brown on one side, flip and let cook for 5-10 minutes on the other side. It should be crispy!
Remove your polenta coins, then toss your peeled shrimp and cherry tomatoes into the hot pan. Cook the shrimp for 3-5 minutes on medium high heat until completely pink and remove from heat. Let your cherry tomatoes cook a little longer until they start to blister and pop.
Once everything is cooked, mix together and serve in one big dish. Top with fresh basil and enjoy!