Polenta With Shrimp And Tomatoes

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1 pound frozen medium shrimp, thawed, peeled and deveined


2 tablespoons olive oil

1 clove garlic, finely chopped

1/4 teaspoon crushed red pepper

2 14.5-oz. cans Italian-seasoned diced tomatoes with juice

2 cups low-sodium vegetable broth

1 cup instant polenta or grits

2 tablespoons unsalted butter

1/4 cup grated Parmesan

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