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Add the 12 large shrimp to the skillet with the onions and tomatoes. Cook them, stirring occasionally, until they curl and are no longer pink, which usually takes about 3-5 minutes depending on their size.
Season everything generously with salt, pepper, and 2 teaspoons of garlic powder. Stir to combine, then remove the skillet from the heat.
Spoon a serving of the creamy cheddar polenta onto a plate. Top it generously with the sautéed shrimp, onions, and sun-dried tomatoes.
Drizzle with fresh lemon juice from 1 lemon, then garnish with chopped chives. Serve warm.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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