Shrimp Diablo with Polenta

I consider this the Italian version of Shrimp and Grits with far less fat. I'm not much of a chili head, so if this recipe doesn't pack enough heat for you. Then feel free to kick it up a notch! If your not a fan of polenta, serve this over cooked pasta.

Serves 6

2 pounds medium sized shrimp, peeled and deviened
2 cloves garlic diced
red pepper flakes to taste
1/2 teaspoon oregano
2 14oz cans of fire roasted tomatoes
1 14 oz can of tomato sauce
1/3 cup dry white wine
1 teaspoon smoked paprika
3/4 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil

In a large skillet with a lid, heat oil over high heat. Add the garlic, red pepper and oregano and heat until you can just smell the garlic. Add the tomatoes, the tomato sauce, smoked paprika and the wine. Bring to a boil. Add the salt and pepper, stir and add the shrimp. Stir the shrimp into the sauce. Reduce the heat to simmer, cover the pan. Continue to cook for about 5-7 more minutes or until the shrimp just turns pink. Turn off the heat and leave covered until ready to serve. Meanwhile make the polenta

Polenta

1 cup fat free half and half
3 cups chicken stock
1/2 cup parmesan cheese
1 1/4 cups quick cooking polenta or yellow cornmeal
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
Bring the half and half and the stock to the beginning of a boil over medium heat. Add the salt and pepper. Using a whisk, slowly pour the polenta into the hot liquid. Whisk until the mixture thickens. Turn off the heat and add the cheese and butter. Serve immediately.