Spicy Shrimp with Creamy Polenta – Mediterranean Diet

INSTRUCTIONS

1. Set oven to 420F.

2. Add ingredients for Roasted Veggies to a baking tray and mix well with the oil and seasoning. Roast in the oven for 25 – 30 minutes, or until the veggies are crisp tender and the edges are browned. Set aside.

3. Add water and almond milk to a pot and bring to a gentle boil.  Add the polenta and reduce the heat to a light simmer.  Cover and cook for 7 – 10 minutes.  Once the polenta gets thick and creamy, reduce the heat to low and stir in turmeric, paprika, yeast and oil.  Stir and ensure it is creamy.  Note:  if it is a little dry, simply stir in tablespoons of almond milk until thick and creamy.  You can add fresh herb garnish if you’d like.  Remove from the heat and keep covered so it does not dry out.

4. Season shrimp with oil and cajun seasoning. Set a nonstick skillet on medium high heat. Once the skillet is hot, add olive oil and toss in the shrimp! Cook for 8 to 10 minutes in the skillet, until the shrimp is cooked through and the edges are seared and “crispy!”
   

5. Enjoy the polenta with roasted veggies AND shrimp, or just polenta and veggies for plant-strong meal!