Sauteed Shrimp Polenta
Have you ever seen those tubes of polenta in the grocery store? I love polenta and this is a very easy way to enjoy it. A single serving is two 1/2-inch slices and it's only 1 point! They come in plain and different flavors like Basil and Garlic (my favorite). Most supermarkets carry this, as does Trader Joe's. I've been trying to decide on what to serve it with, and I came up with a sauteed shrimp idea that was perfect for it.
Sauteed Shrimp Polenta
Serves 2
8 1/4-inch slices polenta
1 tablespoon Olivio Spread
8 ounces frozen shrimp, thawed, peeled and deveined
1 teaspoon minced garlic
1/2 lemon
1 teaspoon dried basil
2 tablespoons sherry or white wine
2/3 cup cooked green peas
Salt and Black Pepper to taste
Spray a large skillet with nonstick cooking spray. Heat over medium-low heat. Add the polenta slices and cook, turning frequently, until lightly browned around the edges, about 3 minutes. Divide polenta slices onto dinner plates.
Add the Olivio to the same skillet; let melt. Add the shrimp and minced garlic. Saute the shrimp and garlic over medium heat until they just start to turn pink, about 2 minutes. Squeeze the lemon over the shrimp mixture. Once you measure the basil, place it in the palm of your hand and crush it into the skillet. Add the sherry or white wine and the peas. Continue sauteing mixture until the liquid is slightly reduced and the shrimp are pink and cooked through, about 4 minutes longer. Add freshly ground black pepper and salt to taste. Divide mixture and spoon over polenta rounds.
(Each serving is 6 points.)
Sauteed Shrimp Polenta
Serves 2
8 1/4-inch slices polenta
1 tablespoon Olivio Spread
8 ounces frozen shrimp, thawed, peeled and deveined
1 teaspoon minced garlic
1/2 lemon
1 teaspoon dried basil
2 tablespoons sherry or white wine
2/3 cup cooked green peas
Salt and Black Pepper to taste
Spray a large skillet with nonstick cooking spray. Heat over medium-low heat. Add the polenta slices and cook, turning frequently, until lightly browned around the edges, about 3 minutes. Divide polenta slices onto dinner plates.
Add the Olivio to the same skillet; let melt. Add the shrimp and minced garlic. Saute the shrimp and garlic over medium heat until they just start to turn pink, about 2 minutes. Squeeze the lemon over the shrimp mixture. Once you measure the basil, place it in the palm of your hand and crush it into the skillet. Add the sherry or white wine and the peas. Continue sauteing mixture until the liquid is slightly reduced and the shrimp are pink and cooked through, about 4 minutes longer. Add freshly ground black pepper and salt to taste. Divide mixture and spoon over polenta rounds.
(Each serving is 6 points.)
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