Name: Sauteed Shrimp over Polenta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken stock, or as needed, divided - 2 ½ cups; Fat-free half-and-half - ¾ cup; Polenta - 1 cup; Olive oil - 2 tablespoons; Plum tomatoes, diced - 2; Red bell pepper, chopped - 1 large; Sweet onion (such as Vidalia®), chopped - ½; Garlic, chopped - 2 cloves; Dried oregano, or to taste - 1 pinch; Dried thyme, or to taste - 1 pinch; Ancho chile powder, or to taste - 1 teaspoon; Grated Parmesan cheese - ½ cup; Uncooked medium shrimp, peeled and deveined - 12 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sauteed Shrimp over Polenta

1. Chicken stock, or as needed, divided - 2 ½ cups

2. Fat-free half-and-half - ¾ cup

3. Polenta - 1 cup

4. Olive oil - 2 tablespoons

5. Plum tomatoes, diced - 2

6. Red bell pepper, chopped - 1 large

7. Sweet onion (such as Vidalia®), chopped - ½

8. Garlic, chopped - 2 cloves

9. Dried oregano, or to taste - 1 pinch

10. Dried thyme, or to taste - 1 pinch

11. Ancho chile powder, or to taste - 1 teaspoon

12. Grated Parmesan cheese - ½ cup

13. Uncooked medium shrimp, peeled and deveined - 12 ounces

How to cook deliciously - Sauteed Shrimp over Polenta

1. Stage

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. Stage

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. Stage

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.