Shrimp and Fennel Over Polenta

Cooking Light
4 servings (serving size: 3/4 cup shrimp mixture and 3 polenta slices)


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1 fennel bulb
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup low-salt chicken broth
1/4 cup dry vermouth or white wine
2 tablespoons sun-dried tomato sprinkles
1/2 teaspoon hot sauce
1 pound medium shrimp, peeled and deveined
1 (16-ounce) tube polenta, cut crosswise into 12 slices
Cooking spray
1/2 teaspoon pepper


Remove and discard stalks from fennel bulb. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups.

Heat oil in a large nonstick skillet over medium-high heat. Add chopped fennel bulb and garlic; sauté 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Add shrimp, and cook 1 minute. Keep warm.

Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned. Serve shrimp mixture over polenta.

Created date

March 1998

Nutritional Information

Calories 229
Caloriesfromfat 18 %
Fat 4.5 g
Satfat 0.8 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 21.8 g
Carbohydrate 23.1 g
Fiber 2.4 g
Cholesterol 130 mg
Iron 4.1 mg
Sodium 397 mg
Calcium 96 mg