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Spicy Tomato Shrimp & Polenta Cakes

By Chef Elle Scott, SheChef, LLC (New York)
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Wine Pairing: House of Mandela Thembu Collection 2014 Cabernet Sauvignon


1 tablespoon olive oil, plus one teaspoon
1 pound medium shrimp, peeled and deveined
½ cup cherry tomatoes
1/3 cup dry white wine
1 tablespoon fresh lemon juice
¼ teaspoon spicy paprika
¼ teaspoon chipotle powder
1 32-ounce tube polenta, cut into 8 (1-inch) slices
8 teaspoons homemade tomato sauce or marinara sauce of choice
8 teaspoons grated fresh Parmesan cheese, optional
1 tablespoon fresh chives, chopped


1. Add 1 teaspoon oil to a non-stick pan on medium heat. Brown polenta cakes on both sides, about 3 minutes. Remove and set aside.

2. Heat oven to broil if using cheese.

3. Heat oil in a large skillet over medium-high heat. Add shrimp to pan and sauté 3 minutes or until done, stirring frequently. 

4. Remove shrimp and add tomatoes. Cook until skin blisters and remove skillet from heat.

5. Stir in wine, lemon juice, chipotle powder and paprika and toss to coat. Keep warm.

6. Place 2 polenta slices on each of 4 plates.  Top each slice with 1 teaspoon sauce, shrimp and tomato mixture and 1 teaspoon cheese and broil for 3 minutes or until cheese melts Sprinkle with chives and enjoy.

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