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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.1
  • Total Fat: 4.8 g
  • Cholesterol: 168.6 mg
  • Sodium: 412.2 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 23.3 g

View full nutritional breakdown of BBQ Shrimp with Creamy Cheese Polenta calories by ingredient
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BBQ Shrimp with Creamy Cheese Polenta

Submitted by: CHEF_MEG
BBQ Shrimp with Creamy Cheese Polenta

Introduction

I don't know a kid who doesn't love the combo of cheese and barbecue sauce. This dish is a swap on mac-n-cheese and BBQ chicken that's quick and grown-up approved.
I don't know a kid who doesn't love the combo of cheese and barbecue sauce. This dish is a swap on mac-n-cheese and BBQ chicken that's quick and grown-up approved.

Number of Servings: 4

Ingredients

    Shrimp:
    2 teaspoons olive oil
    1 large red onion, diced (about 1 cup)
    1 cup matchstick carrots, (about 2 carrots, shredded)
    1 large bell pepper, chopped (about 1 1/4 cups)
    1/2 teaspoon sweet paprika
    1 cup no salt added diced tomatoes with juice
    1 pound medium or large shrimp, peeled and deveined
    1/4 cup prepared barbeque sauce*

    Polenta:
    4 servings instant polenta (about 4.5 ounces dry)
    1/4 cup skim milk
    2 tablespoons grated Parmesan

    * Compare labels and choose a variety that's lower in salt and sugar. We used the Annie's brand.

Tips

Want something green to go with this meal? Add 4 cups fresh spinach to the dish when you add the tomatoes and shrimp.
Not a fan of shrimp? Swap in a pound of chicken breasts or turkey breast cutlets.
Make sure you don't add the polenta to the boiling water until you have just added the shrimp to the skillet. Polenta thickens quickly.
Photo credit: PhotoKitchen.net


Directions

Bring 2 1/4 cups water to boil in a large saucepan.
While water heats up, preheat a large skillet over medium heat. Add the oil to the pan, then add the onion and carrots to the warmed oil. Saute for two minutes, then add the bell pepper and paprika. Cook another two minutes.
Add the tomatoes and shrimp to the pan and cover. Cook for three minutes, until the shrimp are fully cooked. (The shrimp tails will curl in, and they'll be opaque.)
As soon as you cover the pan, add the polenta to the boiling water. Cook for three minutes then turn off both the polenta and the shrimp.
Add the milk and cheese to the polenta, stir, and serve. (Add up to 1/2 cup water if the polenta seems too thick.)
Stir the barbecue sauce into the shrimp.
To serve, place 1 cup polenta into a shallow bowl. Top with 1 cup of the shrimp and veggie mixture.

Serving Size: Makes 4 servings; 1 cup polenta and 1 cup shrimp and vegetables






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Member Ratings For This Recipe



  • 2 of 3 people found this review helpful
    I am from South Africa. With spicy sea salt seasoning, fry a large chopped onion, add to polenta with cupful of biltong (jerky for America, of course) and 1 x 410 g tin creamed sweetcorn, sweet chilli sauce - add lotsa cheddar just before serving - plus mixed salad. Yummy!! Nutritionwise? No idea! - 10/7/13

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  • 2 of 4 people found this review helpful
    In North Carolina a favorite dish is Cheesy Grits with shrimp. How would it be different with polenta? - 10/8/12

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  • Good
    2 of 2 people found this review helpful
    Quite nice and easy to make. Since I low-carb, I substituted spaghetti squash for the polenta. - 10/7/12

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  • Very Good
    2 of 2 people found this review helpful
    Very good, but needed a little more flavor. I added more paprika at the table. - 10/7/12

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  • Incredible!
    1 of 3 people found this review helpful
    I luv this recipe it sounds just perfect. - 11/19/12

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  • This one just doesn't do it for me. :-( - 10/7/13

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  • 0 of 2 people found this review helpful
    Polenta is Italian for grits. Shrimp and cheese grits is a Louisiana staple. Corn is a grain and a low glycemic carbohydrate and excluding carbohydrates from the diet unbalances the macro nutrients.. - 8/22/13

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  • This is one of my favorite recipes. I made it tonight for probably the 6th time. I think I finally got the polenta right and it was even better. Filling and healthy and I get shrimp shells for fish stock for my Jambalaya. - 6/13/13

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  • O.K.
    0 of 1 people found this review helpful
    Not as flavorful as I would like for my taste. - 12/26/12

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  • Incredible!
    0 of 1 people found this review helpful
    This is fantastic! I used cheese grits like the other southern lady suggested. :-). Incredible! - 12/1/12

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  • love the flavor used whole wheat pasta since I could not find polenta at no frills. Thanks for posting this! - 11/1/12

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  • 0 of 2 people found this review helpful
    Since I don't know what Polenta is, I think I'll just do the shrimp and vegetables with a side salad. Sounds yummy. - 10/26/12

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  • Very Good
    0 of 1 people found this review helpful
    I really liked the recipe. I wouldn't add the milk or Parmesan to the polenta since you can't really taste it. I would add a reduced fat cheddar on the veggie mix afterwards. - 10/17/12

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  • 0 of 2 people found this review helpful
    I might try it. I'm not a fan of polenta, but I love shrimp - 10/7/12

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  • 0 of 2 people found this review helpful
    I eat shrimp at last once a week, so I will gladly give this a try Plus love polenta, being Italian. Might try with chicken. I will use my own BBQ sauce. As I try to stay away from products with preservatives and too much sodium. All the other flavors I like are there. - 10/7/12

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  • 0 of 2 people found this review helpful
    Sounds delightful...I think it is on the menu for THursday night!!! - 10/7/12

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  • Excellent!!! - 10/7/12

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