BBQ Shrimp with Creamy Cheese Polenta

BBQ Shrimp with Creamy Cheese Polenta

4.2 of 5 (18)
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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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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


  • Good
    5 of 5 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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  • 2 of 4 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 5 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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  • 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 4 people found this review helpful
    I luv this recipe it sounds just perfect. - 11/19/12

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