1 (14.5 ounce) can diced tomatoes with jalapenos or diced tomatoes with green chiles, undrained
1 teaspoon finely shredded orange peel
Finely shredded orange peel (optional)
Thaw shrimp and drain well; set aside.
In a medium saucepan, bring the 1⅔ cups water to boiling. Meanwhile, in a small bowl, stir together cornmeal, the ⅔ cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Remove from heat. Cover to keep warm, if necessary.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender. Add undrained tomatoes and the 1 teaspoon orange peel. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add shrimp; heat through.
To serve, divide polenta among four shallow bowls. Spoon shrimp mixture over polenta. If desired, garnish with additional orange peel.