Ingredients
The following ingredients have 4 Servings
- 1 pkg. SeaPak Shrimp Scampi
- 5 to matoes
- 2 T. olive oil
- 2 T. balsamic vinegar
- 2 t. sugar
- 1/2 t. salt
- 1/2 t. garlic powder
- 1/4 t. black pepper
- 1 c. course ground cornmeal (sold as polenta or grits)
- 3 c. water
- 1 t. salt
- 2 T. unsalted butter
- 1 c. provolone or mozzarella cheese (shredded)
- 1/4 c. flat-leaf parsley (chopped)
Instruction
- Preheat oven to 450 degrees. Thickly slice tomatoes (discarding the top and bottom) and place them on a sheet pan lined with parchment paper (you should have about 10 slices).
- Whisk together the olive oil, balsamic vinegar, sugar, garlic powder, 1/2 teaspoon of salt and pepper. Evenly pour the olive oil mixture over the tomato slices and roast in the oven for 25 minutes.
- Meanwhile, add the water and one teaspoon of salt to a large pot and bring to a boil. Slowly whisk in the corn meal. Reduce to a simmer and cook, stirring often, for about 20-30 minutes (use package directions as your guide).
- Microwave the SeaPak shrimp scampi according to package directions. Drain off the seasoned butter and reserve.
- Once the polenta (corn meal) has finished cooking, over low heat stir in the 2 tablespoons of butter, about half of the reserved shrimp scampi butter, cheese and parsley until the cheese is melted.
- Spoon the warm polenta into four bowls. Top with an equal amount of roasted tomatoes and shrimp scampi. Pour a little of the remaining scampi butter over the top. Serve immediately.
