Creole Shrimp over Creamy Polenta

• 1 – 16 oz. bag of cooked frozen shrimp, thawed
• 2 tbsp. olive oil, divided
• 2 tbsp. earth balance, divided
• 4 tsp. minced garlic, divided
• 1 medium onion, finely chopped
• 2 ribs of celery, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 4 sprigs fresh thyme, intact
• 1 dried bay leaf
• Salt & black pepper
• 1 tbsp. Worcestershire sauce
• 2 tbsp. plus 1 tsp. Frank’s Red Hot sauce, divided
• 2 tbsp. flour
• 1/2 cup beer
• 1 cup vegetable broth
• 1 – 10oz. can Rotel, drained
• 1/2 cup polenta
• 2 cups water

In a bowl, mix together 1 tbsp. olive oil, 1 tbsp. Franks Red Hot sauce, 2 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. black pepper. Add the thawed shrimp and mix well, coating all the shrimp well. Cover and refrigerate for one hour or more. Take out and set on counter when you begin cooking.

Heat a large skillet over medium high heat. Add 1 tbsp. olive oil and 1 tbsp. earth balance to the pan. Once melted, add 2 tsp. garlic, onion, celery, bell pepper, thyme, bay leaf and season with salt & pepper. Cook 7-8 minutes, until tender. Add the Worcestershire, 1 tbsp. Frank’s and the flour and cook 1 minute. Add beer and cook it off, another minute or so. Whisk in 1 cup vegetable broth and add Rotel, bring to a simmer, and cook until reduced, about 5 minutes. Add the shrimp and cook until they are just heated through, 2 minutes. Remove thyme and bay leaf.

Meanwhile, bring 2 cups water to a boil, add 1/2 cup polenta and 1/2 tsp. salt. Cook over medium low heat, stirring frequently, about 10 minutes. Once the mixture is creamy, stir in 1 tbsp. earth balance and 1 tsp. Frank’s.

Ladle the shrimp onto a bed of creamy polenta. Enjoy!

Serves 4.