Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 3/4 cup shrimp mixture and 3 polenta slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard stalks from fennel bulb. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add chopped fennel bulb and garlic; sauté 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Add shrimp, and cook 1 minute. Keep warm.

  • Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned. Serve shrimp mixture over polenta.

Nutrition Facts

229 calories; calories from fat 18%; fat 4.5g; saturated fat 0.8g; mono fat 1.9g; poly fat 0.8g; protein 21.8g; carbohydrates 23.1g; fiber 2.4g; cholesterol 130mg; iron 4.1mg; sodium 397mg; calcium 96mg.
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