- 2 1/2 cups chicken stock, or as needed, divided
- 3/4 cup fat-free half-and-half
- 1 cup polenta
- 2 tablespoons olive oil
- 2 plum tomatoes, diced
- 1 large red bell pepper, chopped
- 1/2 sweet onion (such as Vidalia®), chopped
- 2 cloves garlic, chopped
- 1 pinch dried oregano, or to taste
- 1 pinch dried thyme, or to taste
- 1 teaspoon ancho chile powder, or to taste
- 1/2 cup grated Parmesan cheese
- 12 ounces uncooked medium shrimp, peeled and deveined
- Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
- Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.
06/03/2019
recipepes.com
sauteed shrimp over polenta, recipe
PT15M
PT1H
5
455 calories
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