It seems like the second the clock struck midnight on August 31, with internet exploded with pumpkin recipes. I’m just as excited about fall flavors as everyone else, but I’m still not quite ready to let go of summer. There’s still so much fresh produce to enjoy!
Right now peaches, tomatoes, and corn are all in their prime. I combined all three into a fantastic salsa thats just as good with chips as it is spooned over soft polenta. This meal looks incredible elegant – especially when you use big shrimp – but it’s super simple to make. All you need is one skillet, one saucepan, and about 20 minutes.
(On a side note, I just noticed that this is my second recipe in a row that uses fruit in a savory dish. I know that not everyone loves that combination; I promise I’ll make it up to you with my next recipe!)
- 1 ear corn kernels removed
- 1 peach
- 2 plum tomatoes
- 1 Thai chile pepper
- 3-4 fresh basil leaves chopped
- 3 tablespoons olive oil
- 1 pound large to extra large shrimp peeled
- 2 cups water
- 1 cup coconut milk canned
- 1 generous pinch sea salt
- ¾ cup instant polenta
- Heat a heavy skillet over high heat. Add the corn and cook 2-3 minutes or until it begins to char; transfer to a small mixing bowl.
- Cut the peach in half and remove the pit and the skin. Cut the peach and tomatoes into a 1/4" dice; add to the mixing bowl. Mince the chile pepper. Add the pepper and basil to the salsa; gently mix to combine. Add salt to taste.
- Heat the oil in the skillet you used for the corn. When the oil is hot, add the shrimp. Cook until done, 1-2 minutes per side.
- Add the water, coconut milk, and a generous pinch of sea salt to a saucepan; bring to a boil. Whisk in the polenta. Cook, whisking constantly 1-2 minutes or until the polenta thickens.
- Immediately ladle the polenta into four serving dishes. Top with shrimp and salsa.