BBQ Shrimp with Creamy Cheese Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Shrimp:2 teaspoons olive oil1 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 paprika1 cup no salt added diced tomatoes with juice1 pound medium or large shrimp, peeled and deveined1/4 cup prepared barbeque sauce*Polenta:4 servings instant polenta (about 4.5 ounces dry)1/4 cup skim milk2 tablespoons grated Parmesan * Compare labels and choose a variety that's lower in salt and sugar. We used the Annie's brand.
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
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
Nutritional Info 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
Member Reviews
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CD13344022
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