Italian Shrimp with Tomato-Bacon Gravy and Creamy Polenta (Family Meal)

sautéed shrimp, smoky bacon-tomato sauce, creamy polenta, spicy zucchini

1709 Past Meals

Serves: 4 Servings | Time to Table: 30 Minutes | Calories: 365 | Category: Gluten-Free, Low-Calorie, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Milk (Parmesan) | Excellent Source of: Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Fiber, Potassium


  • - 2 Medium Bowls
  • - Baking Sheet
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Whisk

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Cooking Spray
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Bacon
  • - Balsamic Vinegar
  • - Chicken Stock Concentrate
  • - Crushed Red Pepper
  • - Crushed Tomatoes
  • - Diced Yellow Onion
  • - Minced Garlic
  • - Oregano
  • - Parsley
  • - Polenta
  • - shredded Parmesan
  • - Shrimp
  • - Zucchini chunks

Wine Pairings by @grapefriend

You can often get a note of roasted meat in Syrah, which makes it amazing to pair with anything bacon.

Beer Pairings

An American Wheat. Period.

TK Table Talk:

Who are the 3 greatest athletes of all time? (Jordan is taken!)

What To Do:

Italian Shrimp with Tomato-Bacon Gravy and Creamy Polenta - Step 1

1. Start Tomato-Bacon Gravy: Chop bacon. Heat 1 tablespoon olive oil in a medium saucepan; add bacon, onion and garlic. Cook 2 minutes or until bacon begins to render. Add tomatoes, ½ cup water, oregano, balsamic vinegar, and ½ teaspoon each salt and pepper. Cook 20 minutes.

Italian Shrimp with Tomato-Bacon Gravy and Creamy Polenta - Step 2

2. Roast Zucchini: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and coat with cooking spray. Toss zucchini with 1 teaspoon olive oil, ONLY ¼ teaspoon crushed red pepper, and ½ teaspoon salt on prepared baking sheet. Bake 10 to 12 minutes or until zucchini is tender.

Italian Shrimp with Tomato-Bacon Gravy and Creamy Polenta - Step 3

3. Cook Polenta: In a medium saucepan over medium heat, whisk together 4 cups water and chicken stock concentrate. Bring to a boil. While whisking, add polenta in a thin, steady stream. Cook for 3 minutes, whisking constantly. Remove from the heat. Stir in Parmesan, and season with salt and pepper to taste.

4. Coarsely chop parsley

Italian Shrimp with Tomato-Bacon Gravy and Creamy Polenta - Step 4

5. Finish Tomato-Bacon Gravy: Stir the shrimp into the gravy. Cook 3 minutes or until shrimp turn pink.

To Serve: Add polenta to dishes and top with zucchini. Spoon tomato-bacon gravy over and garnish with parsley.

Pro Tip:

If your polenta becomes too thick, just add some water or stock and whisk it in. It’ll start off lumpy, but will quickly become soft and smooth again.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife