2 Tbsp olive oil
1lb medium shrimp, peeled and deveined
3 cloves of garlic, minced
½ tsp crushed red pepper flakes
3 green onions, sliced thin
1pt. organic grape tomatoes, rinsed and cut in half
2 tsp fresh thyme
JF Universal Salt or JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
½ cup dry white wine
½ cup chicken stock
2 Tbsp heavy cream (sub almond milk)
Handful of fresh cilantro, chopped
JF Universal Salt, to taste
1 cup polenta or yellow cornmeal
2 Tbsp butter (sub ghee or vegan butter)
⅓ cup fresh parmesan cheese, grated (sub plant-based cheese)
⅓ cup fresh asiago cheese, grated (sub plant-based cheese)
In a medium sauce pan, bring 4 cups of salted water to a boil. Add the polenta in a slow steady stream, whisking constantly. Continue to whisk for more 2 minutes. Reduce the heat and simmer covered for 20 minutes, whisking occasionally. Remove the polenta from the heat and whisk in the vegan butter and plant-based cheese. Season with JF Universal Salt. Set aside in pot half covered with the lid.
In a large skillet over medium-high heat, heat the olive oil. Add the garlic, red pepper flakes, and half of the green onions, stirring occasionally until fragrant. About 2 minutes. Add the tomatoes and cook until soft, approximately 4 minutes.
Add the shrimp and thyme. Cook until the shrimp are completely pink, about 3 minutes. Season with JF Universal Salt or JF Spicy Salt and fresh cracked black pepper. Add the white wine and chicken stock and bring to a boil. Reduce to low heat and simmer until the cooking liquid is reduced by about half. Stir in the almond milk and simmer for 2 more minutes. Serve the shrimp on top of the polenta and garnish with fresh chopped cilantro.