Shrimp, Greens and Grits. Roast a tray full of chopped broccoli rabe with a little bit of garlic, s&p and olive oil at 450°. Throw another tray in with seasoned & oiled, peeled and deveined shrimp in at the same time. Cook up a pot of polenta in chicken broth and stir in chopped herbs, scallions and Parmesan at the end. Arrange in a bowl and generously douse with cholula.