Shrimp and grits are always a good idea—especially when they're served with kalamata olives and feta cheese and ready in 25 minutes.

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Credit: Photography by Jennifer Causey

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange a rack under the broiler; preheat to high. In a medium bowl, mix 3 tbsp. oil with the vinegar, garlic, 1 tsp. dried oregano, and 1/2 tsp. crushed red pepper; season the dressing with salt and pepper.

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  • On a large rimmed baking sheet, toss the tomatoes, shrimp, and olives with the dressing. Broil until the tomatoes burst and are blistered in spots, about 10 minutes.

  • In a large bowl, toss the spinach with the remaining 1 tbsp. oil; season. Add the spinach to the baking sheet; toss with the shrimp and tomatoes. Broil, stirring halfway through cooking, until the spinach wilts and the shrimp are just opaque in the centers, about 3 minutes.

  • Divide the polenta among bowls. Top with the shrimp and vegetables. Drizzle with the juices from the baking sheet. Drizzle each bowl with a little oil. Top with the feta, remaining 1 tsp. dried oregano, and more crushed red pepper.

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