Shrimp over Polenta

Found this recipe while looking on how I could use my DeLallo heat and serve polenta and the frozen shrimp I had on hand.  I just had to hit the store for the tomato bruschetta.

This came together pretty quickly. I am a fan of polenta and the heat and serve was pretty good. You will most likely need a bit more water to get the right consistency with the polenta. 

Ingredients

1 Tablespoon  Extra Virgin Olive Oil
2 Cloves Garlic, Minced
1 Pound Raw Large Shrimp, Peeled And Deveined
4 Ounces Pancetta, Diced
1 (9.88-Ounce) Jar DeLallo Italian Tomato Bruschetta
2 Teaspoons Lemon Juice 
1 (17.6-Ounce) DeLallo Heat & Serve Polenta
4 Green Onions, Thinly Sliced
Zest Of 1 Lemon
Salt And Pepper To Taste

Directions

Heat Oil In A Large Sauté Pan. Add Garlic And Cook Until Fragrant, About 1 Minute.

Add Shrimp And Pancetta. Cook Until Shrimp Becomes Pink, About 3-5 Minutes, Depending On Their Size. Add Bruschetta And Lemon Juice And Cook Until Warmed Through, About 2 Minutes.

Meanwhile, Slice Polenta Into ½” Rounds. Place In A Microwave-Safe Bowl And Add 1 Tablespoon Water. Heat Polenta And Water In Microwave For 1 Minute. Mix With A Fork. Heat And Stir Until Desired Consistency.

Divide Polenta On Plates, Top With Shrimp And Bruschetta Mixture. Sprinkle With Onions And Lemon Zest. Salt And Pepper To Taste.