Smoky Shrimp and Parmesan-Polenta Cakes

Smoky Shrimp and Parmesan-Polenta Cakes Recipe
Photo: Beau Gustafson; Styling: Leigh Ann Ross

Invite company over for this gourmet-inspired dish that's a snap to make. Serve with salad greens splashed with vinaigrette.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 21 %
Fat 5.4 g
Satfat 1.3 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 21.7 g
Carbohydrate 18.8 g
Fiber 2.4 g
Cholesterol 171 mg
Iron 3.7 mg
Sodium 386 mg
Calcium 75 mg


1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon Spanish smoked paprika
1 17-ounce tube polenta, cut into 8 (1/2-inch) slices
Cooking spray
8 teaspoons marinara sauce
8 teaspoons grated fresh Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley


1. Preheat broiler.

2. 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.

3. 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.

Martha Condra,

Cooking Light

September 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note