Smoky Shrimp And Parmesan Polenta Cakes Recipes
SMOKY SHRIMP AND PARMESAN-POLENTA CAKES
Smoked paprika is nice to spice up sour cream, eggs, or rice. Its pungency offsets the shrimp's sweetness. Serve with bagged prewashed salad greens splashed with vinaigrette. Cooking Light, September 2008, Martha Condra An easy and quick recipe and it looks wonderful!
Provided by Manami
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Heat oil in a large skillet over medium-high heat.
- Add shrimp to pan; sauté 3 minutes or until done, stirring frequently.
- Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat.
- Keep warm.
- Place polenta slices on a baking sheet coated with cooking spray.
- Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts.
- Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture.
- Sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 189.8, Fat 6.8, SaturatedFat 1.6, Cholesterol 176.4, Sodium 282.2, Carbohydrate 3.2, Fiber 0.2, Sugar 1.2, Protein 25
SAUTEED SHRIMP OVER POLENTA
Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Provided by Mary Young
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
- Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.
Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g
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