A simple down-to-earth dish with a rich Tuscan flavor. The white wine, fresh tomatoes, baby spinach (you can also use kale, escarole or arugula) and cannellini beans are just delightful with shrimp served over polenta: Que c’est bon! It’s so quick to make, you’ll want to wait until just 20 minutes before dinner to throw it together, so that the shrimp is just perfectly cooked, not too much, just right! You’ll see what I mean when you make it! It really comes together so beautifully-WOW!
P.S. Watch my cooking class video on how to make this recipe!
Tuscan Shrimp with Beans over Polenta
Author: Catherine Katz
Serves: 4
Ingredients
- 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
Instructions
- Heat olive oil in a large skillet and sautée the sliced garlic until fragrant (1 minute).
- 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.
- 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.
- Add the wine, then drained beans & spinach, and stir to combine all the ingredients.
- Continue to cook for 10 minutes so that the spinach becomes completely wilted.
- Cover and simmer for an additional 2-3 minutes.
- Sprinkle with fresh thyme and serve over polenta.
- Polenta:
- Bring water to a boil
- Pour the polenta slowly in the boiling water while stirring constantly, using a long-handle wooden spoon so you don't get burned.
- 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!
- Stir in salt and serve.
Catherine, thank you for recipes with beans! I am trying 3 of your recipes this week.
This dish was surprisingly light and tasty.
I might cut the garlic into smaller pieces next time. It was a little overpowering to get a half of a clove in a mild mouthful of yummy polenta and toppings.
I could not find whole grain polenta. Do you have any resources or info regarding that product? Even my health foods store was at a loss. They told me that it comes in a small “spice” bottle but they were out of it. That doesn’t sound correct to me.
Thank you for sharing!
Hi Denise! Thank you for your kind words! The polenta I use is in a link in the actual recipe but here it is again: https://www.pinterest.com/pin/575897871074301573/ The reason I specify wholegrain is because a lot of the corn meal or polentas in the supermarkets have been so refined that they are devoid of any healthy fiber!! I hope this is helpful! 🙂
Thanks, Catherine. I learned something new about your site today and amazing that it is the exact brand of cornmeal I used. Love your blogs and recipes so very much. Thanks, again. 5 hearts…my phone will not allow me to do it.
YAY!! Marilyn! I am so glad to hear that!!! All your 5 hearts went right to mine even if they didn’t show on your phone!!!
Thank you Marilyn! If you click on the polenta link in my description of the dish, it will lead you right to the brand I like. The reason I specify whole grain is because there are some polenta on the supermarket shelves that are so refined that they are devoid of most of their fiber. I hope this is helpful! let me know how it goes!
Yummy and very filling. I am using corn meal for the polenta and cooking 30 minutes as I am unsure as to what “whole grain” is. Please advise. Thank you.
A very happy result to report here – my daughter is enjoying her second helping!
Fantastic John!!! I got your lovely e-mail about Disease proof and your kind invitation! You are one special person!
Natalia, you are my biggest fan!!! I love you!
I love this dish! and what a beautiful picture!