Shrimp and Fennel Over Polenta

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

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 18%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.8g
  • Carbohydrate: 23.1g
  • Fiber: 2.4g
  • Cholesterol: 130mg
  • Iron: 4.1mg
  • Sodium: 397mg
  • Calcium: 96mg


  • 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


  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.
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