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Sauteed Shrimp over Polenta

Sauteed Shrimp over Polenta

Cost $15.5, save $10

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $15.5

INGREDIENTS

  • Grains

    • 1 cup polenta

  • Liquids

    • 2 ½ cups chicken stock, or as needed, divided
    • 🥛 ¾ cup fat-free half-and-half

  • Vegetables

    • 🍅 2 plum tomatoes, diced
    • 1 large red bell pepper, chopped
    • 🧅 ½ sweet onion (such as Vidalia®), chopped
    • 🧄 2 cloves garlic, chopped

  • Spices and herbs

    • 1 pinch dried oregano, or to taste
    • 1 pinch dried thyme, or to taste
    • 1 teaspoon ancho chile powder, or to taste

  • Seafood

    • 🦐 12 ounces uncooked medium shrimp, peeled and deveined

  • Other

    • 2 tablespoons olive oil
    • 🧀 ½ cup grated Parmesan cheese

STEPS

1

Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.

2

Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.

3

Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more.

4

Spoon polenta onto serving plates and top with shrimp mixture.

NUTRIENTS

Per 1 serving

🔥

406

Calories

  • 26
    Protein
  • 43
    Carbs
  • 15
    Fats

💡 For creamier polenta, use additional half-and-half or butter.Adjust the spices to fit your flavor preferences, e.g., more ancho chile powder for heat.Serve with a side of steamed greens for a more complete meal.