Lola’s Spices Southwest Shrimp and Polenta

Lola’s Spices Southwest Shrimp 

and Polenta

1 Lb  Shrimp *peeled, deveined, reserve shells

1 Tbl Lola’s Spices Southwest Blend

2 Garlic cloves  

1 Tbl EVOO 

1/2 cup Onion *chopped 

1 Can 14.5 oz Chopped Tomatoes

Salt *pinch 

Fresh Cilantro chopped

Peel and devein shrimp, reserve shells for stock.  Toss Shrimp with 2 tsp. Lola’s Spice Southwest blend and EVVO and place in fridge. 

In a small pan over medium high heat, add shells and garlic,   apinch of salt, cover with water to one inch above shells. Reduce mixture by half for about 10 to 15 mins and strain out shells.  *discard shells. 

In a pan over medium heat, add EVOO and onion, sauté about 3 to 5 mins or until onions are soft. Next, add tomatoes and 1 tsp Lola’s Spices Southwest Blend reduce heat to medium and cook until sauce is your desired consistency. 

Over medium high heat in a new pan, add shrimp and 1 tsp EVOO, cover and cook until shrimp tails begin to curl. Flip once and cook until Shrimp are opaque and fully cooked.   Remove from heat and serve serve over creamy polenta with tomato mixture.  Garnish with freshly chopped Cilantro.  

Suggested side: 16 oz. Polenta prepared according to package directions