Chipotle Ratatouille with Creamy Polenta and Shrimp

Ingredients:

15 ounces of canned chopped tomatoes
1 sweet onion
1 yellow pepper
1 green Chile
2 zucchinis
12 ounces of raw, large peeled deveined shrimp
1 cup of polenta
4 cups of water
3 tablespoons of butter
3 tablespoons of olive oil
1 tablespoon of Chipotle Spice
3 Tablespoons of Tangy Garlic Onion
1 ¼ teaspoons of sea salt

Chop the onion, yellow pepper, green Chile, and zucchini into small pieces. Put two tablespoons of olive oil into a medium pot. Add all the vegetables and 1 tablespoon each of Chipotle Spice and Tangy Garlic Onion. Cook until vegetables are tender and blended. Put water in a sauce pan. Add 1 teaspoon of salt, 1 tablespoon of Tangy Garlic Onion and 2 tablespoons of butter. Cover pan and bring to a boil. Add the polenta and reduce the heat. Cook slowly until the polenta is creamy and thick. In a sauté pan heat 1 tablespoon of butter, olive oil, and Tangy Garlic Onion. Add the shrimp and sauté until tender. Add a ¼ teaspoon of salt. To serve, place polenta in a bowl, add ratatouille and shrimp. Serve hot. Serves 6. Enjoy!