Sauteed Shrimp over Polenta recipe
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Ingredients
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2 ½ cups chicken stock, or as needed, divided
¾ cup fat-free half-and-half
1 cup polenta
2 tablespoons olive oil
2 plum tomatoes, diced
1 large red bell pepper, chopped
½ sweet onion (such as Vidalia®), chopped
2 cloves garlic, chopped
1 pinch dried oregano, or to taste
1 pinch dried thyme, or to taste
1 teaspoon ancho chile powder, or to taste
½ cup grated Parmesan cheese
12 ounces uncooked medium shrimp, peeled and deveined
Nutrition Info
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406 calories
carbohydrate: 42.5 g
cholesterol: 142.6 mg
fat: 15 g
fiber: 4.6 g
protein: 25.6 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1165.7 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -
Directions Sauteed Shrimp over Polenta
Directions
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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.
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.
Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture, cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.