Garlic & Chilli Shrimp over Soft Polenta

A good tin of shrimp brings its own sauce to the table. Here, the garlic and chilli oil from Konserva does most of the work, with soft polenta underneath to catch every spoonful. A little fresh garlic and parsley keep things lively. This makes a lovely light supper for two, and comes together in about the time it takes to set the table.

Serves: 2 light portions   Prep: 5 minutes   Cook: 10 minutes

Ingredients

• 1 x 110 g tin Konserva Shrimp in Olive Oil, Garlic and Chili, oil reserved
• 100 g instant polenta
• 500 ml water, plus extra as needed
• 1 small garlic clove, thinly sliced
• 1 tbsp olive oil, only if needed
• 2 tbsp chopped flat-leaf parsley
• 1 tsp lemon juice
• A small pinch of chilli flakes, optional
• Salt and black pepper

Method

1. Bring the water to a gentle boil in a saucepan with a small pinch of salt. Whisk in the polenta in a thin stream. Reduce the heat and cook, stirring often, for the time on the packet (usually 5–8 minutes). Add a splash more water if needed: it should be soft enough to spoon.
2. Meanwhile, put 1 tbsp of the oil from the tin in a small frying pan. If the tin has less than this, top up with olive oil. Add the sliced garlic and cook over low heat for 1–2 minutes, until fragrant and pale gold.
3. Add the shrimp and any remaining tin juices. Warm gently for 1 minute, just until heated through. The shrimp are already cooked, so avoid frying or boiling them. Stir in the lemon juice and half the parsley. Taste before adding salt or chilli flakes.
4. Spoon the polenta into two shallow bowls and top with the shrimp, garlic and warm oil. Finish with the remaining parsley and a little black pepper. Serve straight away.