Roasted shrimp with polenta cakes and cherry tomatoes

This is one of the quickest dinners I've made. Roasted the shrimp adds a ton of flavor, and the next day you have leftover perfectly cooked shrimp for shrimp cocktail.

1 lb shrimp cleaned shell on
1 package of shrimp and crab boil
1/2 package of cherry tomatoes (about 3-4 per person)
polenta (use package directions to determine amount per serving)
1/2 cup parmesan cheese
16 oz chicken stock

Preheat oven to 400. Steep crab boil mix in hot water to soften just a bit. Line baking sheet with aluminum, and place shrimp and tomatoes atop. Using a small spoon place a little of the crab boil mixture on each shrimp.

Next in a medium saucepan make polenta according to package directions substituting chicken stock for 2 cups of the water needed. Once the polenta begins to thicken add salt pepper and cheese. Once fully cooked pour polenta into large baking dish and allow to cool.

Place shrimp in oven and cook for about 6 to 8 minutes. Once the polenta has firmed a bit, using a biscuit cutter, cut polenta into circles. Heat a sautee pan with 2 tbsp of olive oil and fry the polenta cakes on both sides about 2-3 minutes a side. Remove shrimp from oven and allow to cool just enough to peel. Arrange cakes on plate top with shrimp and tomatoes and serve with green salad.