Do you like gazing at a fire as much as I do? It is one of those natural occurrences that never ceases to excite yet soothe me at the same time. The embers, the flames, the smell…all glorious in their own right. Even the smoky taste is one I always welcome whether in my salsa, my beer, or my polenta dishes.
This dish has it all- comfort, lightness, sweet and savory. You can whip it up in very little time. If you are not going camping tonight, try this. It is a close runner up.
Polenta is a whole grain that is very low in saturated fat, cholesterol, and sodium and high in fiber, magnesium, and protein.
Polenta with Smoky Shrimp,
Fresh Herbs, and Parmesan
Adapted from Cooking Light
1 tbsp olive oil
1 lb peeled and veined medium shrimp
1/4 c dry white wine
1 tbsp chopped fresh chives
1 tbsp fresh lemon juice
1/4 tsp Spanish smoked paprika
1 17oz tube sundried tomato and garlic polenta, cut into 8 (1/2-inch) slices
8 tbsp marinara sauce
8 tbsp grated fresh Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped lemon basil
Preheat broiler. 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, lemon juice, and paprika, tossing to coat. Cover to keep warm.
Place polenta slices on a baking sheet coated with oil. Top each slice with 1 tablespoon sauce and 1 tablespoon cheese; broil 3 minutes or until cheese melts.
Place 2 polenta slices on each plate; top each serving evenly with shrimp mixture. Sprinkle with parsley and lemon basil. Yields 4 servings.
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