Tuscan Shrimp with Beans over Polenta
Serves: 4
  • 1 lb. raw shrimp, defrosted, peeled and rinsed
  • 3 Tbsp organic, extra virgin olive oil
  • 2 pints cherry tomatoes, rinsed
  • 4 garlic cloves, peeled and sliced in half
  • ¾ cup white wine
  • 1 bag fresh baby spinach, rinsed
  • 2 bay leaves
  • 1 tsp turmeric
  • ½ tsp salt
  • 1 (15 oz) can cannellini beans
  • Fresh thyme to taste
  • Polenta:
  • ⅔ cup corn grits/polenta (dry)
  • 2⅔ cups water
  • ¼ tsp coarse salt
  1. Heat olive oil in a large skillet and sautée the sliced garlic until fragrant (1 minute).
  2. Add the cherry tomatoes (whole), turmeric, salt and bay leaves and continue to cook on medium heat for a few minutes, until the tomatoes start to soften.
  3. Add the shrimp and stir to crush down the tomatoes and have them coat the shrimp, and continue to cook for an additional 5 minutes, uncovered.
  4. Add the wine, then drained beans & spinach, and stir to combine all the ingredients.
  5. Continue to cook for 10 minutes so that the spinach becomes completely wilted.
  6. Cover and simmer for an additional 2-3 minutes.
  7. Sprinkle with fresh thyme and serve over polenta.
  8. Polenta:
  9. Bring water to a boil
  10. Pour the polenta slowly in the boiling water while stirring constantly, using a long-handle wooden spoon so you don't get burned.
  11. Continue to cook for 4 minutes until thick --it will pop and "spit" at you, that's how you'll know it's time to turn off the stove!
  12. Stir in salt and serve.
Recipe by Cuisinicity at https://cuisinicity.com/tuscan-shrimp-beans-polenta/