Shrimp in Tomato-Olive-Caper Sauce with Polenta

Cook, Gluten-Free, Mains, Recipes

Shrimp in Tomato-Olive-Caper Sauce with Polenta

Polenta makes a hearty gluten-free base for this rustic Italian meal. Get the polenta started first, and then simmer the shrimp while it cooks. If you can find Marzano canned tomatoes, they will add a bold flavor and supple texture to the dish.


Shrimp in Tomato-Olive-Caper Sauce with Polenta


For the polenta:

1/2 cup (2 1/2 oz./75 g) medium-grind cornmeal

1 Tbs. olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly ground pepper

1 Tbs. chopped fresh thyme


For the shrimp:

2 tsp. olive oil

1/2 yellow onion, finely chopped

Pinch of red pepper flakes

2/3 cup (5 fl. oz./160 ml) dry white wine

1 can (14 oz./440 g) plum tomatoes, preferably San Marzano

10 to 12 oz. (315 to 390 g) jumbo shrimp, (16 to 20 per pound), peeled and deveined, tails intact

Kosher salt and freshly ground black pepper, to taste

1/4 cup (1 1/4 oz./40 g) Kalamata olives, pitted and quartered lengthwise

1 Tbsp. capers, drained

2 tsp. minced fresh thyme


To make the polenta, in a heavy saucepan, bring 2 1/2 cups (20 fl. oz./625 ml) water, the oil, salt and pepper to a boil over high heat. Gradually whisk in the cornmeal. Bring the mixture back to a boil, stirring frequently. Reduce the heat to low and simmer slowly, stirring frequently, until the polenta is thick, about 18 minutes


While the polenta is cooking, in a large fry pan over medium heat, warm the oil. Add the onion and red pepper flakes and sauté until the onion is translucent, about 5 minutes. Add the wine and boil until it is reduced by half, about 4 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes.


Sprinkle the shrimp lightly with salt and black pepper. Add to the fry pan, turn to coat with the sauce, cover and simmer until almost cooked through, about 4 minutes. Mix in the olives, capers and thyme and simmer until the shrimp are cooked through, about 30 seconds. Taste and adjust the seasoning.


When the polenta is done, stir in the thyme. Divide the polenta between 2 warmed plates, spreading it out in a circle. Spoon the shrimp and sauce over the top and serve immediately. Serves 2.

Williams-Sonoma Weeknight Gluten-Free Cookbook
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.


One comment about “Shrimp in Tomato-Olive-Caper Sauce with Polenta

  1. Heather M.

    I made this last night and it was delicious – although lacking garlic. I used crushed tomatoes rather than whole San Marzano because that is what is in my pantry. I used 2 cups and it was a little too saucy.

    Next time I will add a clove or two of minced garlic to the onions and cut the tomato down to one cup.

    This is a great recipe and I will definitely make it again (with garlic!)!


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