Shrimp and Parmesan Polenta Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 257.8
- Total Fat: 5.5 g
- Cholesterol: 226.3 mg
- Sodium: 699.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.6 g
- Protein: 27.8 g
View full nutritional breakdown of Shrimp and Parmesan Polenta Cakes calories by ingredient
Number of Servings: 4
Ingredients
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1 Tbs olive oil
1 lb peeled shrimp, medium
1/4 white wine
1 Tbs chives, chopped
1 Tbs lemon juice
1/4 tsp Spanish smoked paprika (I used regular paprika)
1 17oz tube polenta, 8 (1/2-inch) slices (it was a bit too thick for me, so I cut it into 16 slices)
cooking spray
8 tsp marinara sauce
8 tsp parmesean
1 Tbs parsley, chopped
Directions
- Preheat broiler.
- Heat oil in large skillet over medium-high heat. Add shrimp and saute til done (3 min). Remove from heat, stir in white wine, chives, juice and paprika. Toss to coat. Keep warm.
- Place polenta slices on baking sheet coated in cooking spray. Top each slice with 1 tsp sauce and 1 tsp cheese (half both amounts if slicing into 16 pieces). Broil 3 mins til cheese melts. Place polenta slices on plates and top each serving with shrimp mixture. Sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user AMBERB420.
- Heat oil in large skillet over medium-high heat. Add shrimp and saute til done (3 min). Remove from heat, stir in white wine, chives, juice and paprika. Toss to coat. Keep warm.
- Place polenta slices on baking sheet coated in cooking spray. Top each slice with 1 tsp sauce and 1 tsp cheese (half both amounts if slicing into 16 pieces). Broil 3 mins til cheese melts. Place polenta slices on plates and top each serving with shrimp mixture. Sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user AMBERB420.
Member Ratings For This Recipe
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