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Smoky Shrimp and Parmesan-Polenta Cakes

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

4 servings

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

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

Nutrition 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

How to Make It

  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.