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Spiced Shrimp with Broilered Polenta (New Year's Eve)















Low in Saturated Fat, Trans-fat Free, Low Carb


18 ounces polenta
1 tube, prepared and cut into 8 rounds
½ ounce prosciutto
1 thin slice
2 tablespoons lemon juice
1 ¼ teaspoons cornstarch
1 pound shrimp
raw, peeled and deveined
1 x black pepper
freshly ground
1 tablespoon olive oil
4 tablespoons onions
¾ cup chicken broth, low salt
or clam juice
1 tablespoon sage
freshly chopped, or 3/4 teaspoon dried rubbed


Position rack in center of oven, preheat broiler.

Spray a baking sheet with cooking spray.

Arrange polenta rounds and prosciutto on the baking sheet.

Broil until the prosciutto is crisp, about 5 minutes.

Transfer the prosciutto to a plate.

Continue broiling the polenta, turning once, until golden brown, about 11 minutes per side.

Meanwhile, add lemon juice and cornstarch in a small bowl and whisk until well blended.

Sprinkle shrimp with some freshly ground black pepper.

Heat oil in a large nonstick skillet over medium heat.

Stir in onion and cook, stirring, until beginning to brown, about 3 minutes.

Stir in shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, 2 to 3 minutes.

Pour in chicken broth or clam juice, bring to a boil and cook until the liquid is slightly reduced, 2 to 4 minutes more.

Whisk the cornstarch mixture again and pour into the pan along with sage and more black pepper.

Cook, stirring, until thickened, 2 to 3 minutes.

Spoon the shrimp and sauce on top of the polenta.

Crumble the prosciutto over the each top pf polenta.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 15426% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 268mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 50g
Vitamin A 5% Vitamin C 11%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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