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Sauteed Shrimp over Polenta
Sauteed Shrimp over Polenta
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Shrimp sauteed with red peppers, plum tomatoes, and onion served over creamy polenta for a quick and delicious meal.
Ingredients:
  • 2.5 cups chicken stock, or as needed, divided
  • 0.75 cup fat-free half-and-half
  • 1 cup polenta
  • 2 plum tomatoes, diced
  • 1 large red bell pepper, chopped
  • 0.5 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
  • 0.5 cup grated Parmesan cheese
  • 12 ounces uncooked medium shrimp, peeled and deveined
Instructions:
  • In a pot, bring 2 cups of chicken stock and half-and-half just under a boil. Stir in polenta until smooth, about 3 to 4 minutes. Simmer on low until creamy and thick, 20 to 30 minutes. Adjust consistency with more stock or water if needed.
  • In a large skillet over medium-high heat, sauté tomatoes, bell pepper, onion, and garlic in hot oil until slightly tender, about 3 to 5 minutes. Stir in chicken stock, oregano, thyme, and ancho chile powder. Simmer until veggies reach your preferred texture, another 3 to 5 minutes.
  • Next, gently mix in the Parmesan cheese with the polenta. Then, add the shrimp to the vegetable mixture and cook until the shrimp turns pink and is heated through, which should take about 3 to 5 minutes. Finally, serve by spooning the polenta onto serving plates and topping it with the shrimp mixture.

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