60: Shrimp and Tomatoes :)

I ran three miles today! Whoo Hoo! In case you are wondering, I'm following the Halhigdon Marathon training plan and taking things slllooooow. I used to swim distance in high school so land shouldn't be as difficult as water. I've done quite a bit this week and really pushed myself. I plan on continuing my reading list and my A.F.I's One hundred years, One hundred movies. It's high time I finish. It has taken me almost four years because of work. I'm working on my new book and I'm no longer curious why they made it into a movie. It is so awesome! It's rather long so I might not finish it until the end of next week. With that being said here is Wednesday's recipe. (No, I didn't skip I only did four this week.)

Wednesday's Recipe: Polenta with Shrimp and Tomatoes

• 1 pound frozen medium shrimp, thawed, peeled and deveined
• Salt
• 2 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 2 14.5-oz. cans Italian-seasoned diced tomatoes with juice
• 1 cup instant polenta or grits (I substituted grits with Mexican Rice. HEB didn't have any polenta that was instant :( )
• 
  

1. Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat. Add shrimp and sauté, stirring, until pink and cooked through, 2 to 3 minutes. In last minute of cooking, add garlic and red pepper and continue to sauté. Remove shrimp from skillet and set aside.
2. Add tomatoes and juice to skillet and bring to a boil. Lower heat and simmer until tomatoes are soft and sauce has thickened, about 10 minutes.
3. Pour over rice. 

Recipe Rating: 4/5 It tastes exactly like the Cajun shrimp James and I ate at Razoo's. I didn't rate it a five because I didn't use polenta.