Description
Red peppers, plum tomatoes, onion, sauteed shrimp… simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Ingredients
- 2 ½ cups chicken stock, or as needed, divided
- ¾ cup fat-free half-and-half
- 1 cup polenta
- 2 tablespoons olive oil
- 2 plum tomatoes, diced
- 1 large red bell pepper, chopped
- ½ 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
- ½ cup grated Parmesan cheese
- 12 ounces uncooked medium shrimp, peeled and deveined
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4