Sauteed Shrimp over Polenta

Sauteed shrimp mingles with red peppers, plum tomatoes, and onion over a bed of creamy polenta in this easy weeknight dinner recipe.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 406 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 large red bell pepper, chopped
• 1 cup polenta
• 1 pinch dried oregano, or to taste
• 12 ounces uncooked medium shrimp, peeled and deveined
• 2 plum tomatoes, diced
• 1 pinch dried thyme, or to taste
• 1 teaspoon ancho chile powder, or to taste
• 0.5 cup grated Parmesan cheese
• 0.5 sweet onion (such as Vidalia®), chopped
• 2.5 cups chicken stock, or as needed, divided
• 0.75 cup fat-free half-and-half

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.