1 pound shrimp (thawed and cleaned)
1 Tbs olive oil
1 tsp chili powder or crushed ancho pepper
1 tsp cayenne or aleppo
2 cloves chopped garlic or a tablespoon of crushed/chopped garlic from a jar
1 tsp salt
2 cups polenta-prepared per the package
1 can (or about a cup and a half) vegetable broth
1 Tbs butter or light spread
1/2 cup shredded cheddar or 1/4 cup shredded parmesan
1 pound spinach
1 tsp olive oil
1 tsp salt
For the shrimp, combine the oil and desired seasonings in a bowl. Place the cleaned shrimp in the bowl and coat all of the shrimp, letting them mingle in the sauce while you prepare the polenta and spinach.
Prepare the polenta or grits per the instructions on the package. Substituting vegetable broth for half of the water will give you a more flavorful dish. Add butter, cheddar or parmesan, and a little salt at the end.
Lightly saute the greens in a teaspoon of olive oil over medium heat. Season with salt and pepper. Add a few tablespoons of broth or water if needed. You can add garlic or red pepper flakes if desired. Remove from heat when they are mostly wilted and avoid over cooking. Spinach will take less than 5 minutes. Other greens will take a little bit longer.
Heat a skillet on medium high. Add shrimp and sauce to pan, cooking about 2 minutes on each side.
You can the items serve next to each other on a plate or layered in a bowl.