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Shrimp and Fennel Over Polenta

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.