Tomato shrimp with Parmesan polenta. Quick, easy and packed with flavor. A 30-minute knockout dinner that’s impossible not to love.
recipe @anna_s_table link in bio or comment ‘RECIPE’ and I’ll DM it to you
10.5 ounces shrimp - peeled and deveined 3.5 ounces bacon bits 1 tbsp olive oil 1 tbsp unsalted butter 3 garlic cloves - minced 1 yellow onion - or shallot, diced 2 tbsp tomato paste ¾ cup low sodium chicken broth 1 tsp salt 1 tsp black pepper 1 tsp dried sage 1 tsp sweet paprika ½ tsp crushed red chili flakes 1 tsp maple syrup 1 tbsp bourbon
Parmesan polenta ½ cup instant polenta 2 cups low sodium chicken broth 1 cup whole milk 1 tbsp unsalted butter 3 ounces grated Parmesan ½ tsp salt ½ tsp black pepper 1 tsp lemon juice
