Smoky tomato polenta, topped with buttery garlic shrimp is a mouthwatering meal you can dish up in just 20 minutes – perfect for hectic weeknights.
2 1/2 cups
1 1/2 cups
sauce Chipotle Pepper Sauce
thawed and peeled frozen raw
BOIL water with Clamato in a large saucepan. Gradually whisk in cornmeal until thickened but still loose, about 1 min. Stir in 1/2 cup smoked cheddar, 1 tbsp butter and Tabasco Chipotle Pepper Sauce. Remove from heat and keep warm.
MELT 1 tsp butter in a medium non-stick frying pan over medium-high. Add shrimp and garlic. Cook until shrimp turns pink, 3 to 4 min.
SCOOP polenta grits into bowls. Sprinkle with 1/4 cup smoked cheddar, then top with shrimp and celery leaves.