Easy 93 min

Sauteed Shrimp over Polenta

asian european french greek italian korean mediterranean middle eastern region side sweet spicy savory umami hard medium

Prep

23 min

Cook

70 min

Total

93 min

Ingredients (13)

2 ½ cups chicken stock, or as needed, divided g

¾ cup fat-free half-and-half g

1 cup polenta g

2 tablespoons olive oil g

2 plum tomatoes, diced g

1 large red bell pepper, chopped g

½ sweet onion (such as Vidalia®), chopped g

2 cloves garlic, chopped g

1 pinch dried oregano, or to taste g

1 pinch dried thyme, or to taste g

1 teaspoon ancho chile powder, or to taste g

½ cup grated Parmesan cheese g

12 ounces uncooked medium shrimp, peeled and deveined g

Nutrition

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fat

carbs

protein

Instructions

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.