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Grilled Polenta with Shrimp And Escarole

 

Everything in this recipe combined perfectly, looks beautiful, tastes so good.
32

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon olive oil, extra-virgin
2 teaspoons olive oil, extra-virgin
for drizzling
4 cloves garlic
chopped
1 x sweet red bell peppers
crushed, to taste
*
14 ounces tomatoes, canned
no-salt-added diced, drained
½ teaspoon oregano
dried
*
1 pound shrimp, cooked
peeled, tails removed if desired
6 cups escarole
or spinach
*
16 ounces polenta
prepared plain, sliced into 8 rounds
*
8 each olives
oil-cured, pitted and chopped (optional)
*

Directions

Preheat grill to high.

Place 1 tablespoon oil and garlic in a large saucepan over medium heat.

Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes.

Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds.

Add tomatoes and oregano; bring to a boil.

Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.

Oil the grill rack.

Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.

Divide the sauce among 4 shallow bowls or plates.

Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with ½ teaspoon oil.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 18932% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 406mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 50g
Vitamin A 8% Vitamin C 25%
Calcium 10% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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