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Photo by: Photo: Beau Gustafson; Styling: Leigh Ann Ross

Smoky Shrimp and Parmesan-Polenta Cakes

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

  • Yield: 4 servings

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 none 17-ounce tube polenta, cut into 8 (1/2-inch) slices
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 231none
  • 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
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Smoky Shrimp and Parmesan-Polenta Cakes Recipe

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