Shrimp and Artichoke Topper for Polenta or Pasta

Ingredients

• 1 lb raw shrimp, cleaned and peeled
• 1 tbsp olive oil
• 3 cloves garlic, minced or pressed
• 2 scallions, chopped
• 1 cup artichoke hearts
• 1 tsp dried basil
• 1 can (28 oz) diced tomatoes, drained and 1/2 cup juice reserved
• 8 oz fresh mozzarella, cut in 1/2" cubes
• salt and pepper to taste

Instructions

Heat olive oil in 12" inch skillet and saute garlic till just toasted, about 2 minutes. Toss in scallions, artichokes, basil, tomatoes, and half cup of reserved tomato juice from can. Heat to simmer and add shrimp and cook through, for about 3 minutes. Toss with mozzarella chunks and serve over warm Creamy Parmesan Polenta. Serves four.

I didn't have fresh basil but would love to try it that way.