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.

Yield:

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

Ingredients

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

Preparation

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

,

September 2008
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