I really liked this whole recipe, my husband thought the polenta was 'weird'. We both agreed this same recipe changed to be over some pasta, with a little more marinara, would be a home-run
Smoky Shrimp and Parmesan-Polenta Cakes
Invite company over for this gourmet-inspired dish that's a snap to make. Smoked paprika, available in supermarkets, is nice to spice up sour cream, eggs, or rice. Its pungency offsets the shrimp's sweetness. Serve with bagged prewashed salad greens splashed with vinaigrette.
More From Cooking Light
- Calories: 231
- Calories from fat: 21%
- Fat: 5.4g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.8g
- Protein: 21.7g
- Carbohydrate: 18.8g
- Fiber: 2.4g
- Cholesterol: 171mg
- Iron: 3.7mg
- Sodium: 386mg
- Calcium: 75mg
- 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.
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