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" This was supposed to be shrimp and grits, but if you know me you know I improvise. I bought a package of cute baby bell peppers in red, yellow and orange, but I made do with what little frozen shrimp I had (about \u00BD pound, I&amp;#039;d imagine). I did use Creole seasoning, but I don&amp;#039;t have grits, so polenta it is. I used a fresh tomato, but canned diced tomatoes would&amp;#039;ve been better, I think, so I added a little tomato paste to deepen the tomato flavor.  I started 1 cup of polenta first according to the package directions, which takes a little more than 30 minutes to cook. Then I got diced onion and cut-up bell pepper cooking in some oil. I had to add a little water along the way, when the pan got very dry and started to burn a little; when the vegetables were very soft, I added salt, pepper, Creole seasoning, a tablespoon of tomato paste and my frozen cooked shrimp (uncooked shrimp would work, too; you&amp;#039;d just have to let them heat in the pan longer). After about 5 minutes, the shrimp were thawed. I finished the polenta with about a cup of shredded Cheddar cheese and salt and pepper to taste.  This is the recipe that I started with: New Orleans Shrimp n Grits  I know. Almost unrecognizable, isn&amp;#039;t it? I&amp;#039;m rebuilding my spice collection from nothing since we moved into a new house in February, so I had to buy Creole seasoning. What does your spice cabinet look like? How old are your spices, and how many do you have? \u2014 Kim Walker  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44233/shrimp-pepper-stew-cheddar-polenta-4850/>