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Grilled Polenta with Shrimp & Escarole

http://www.eatingwell.com/recipes/grilled_polenta_with_shrimp_escarole.html

From EatingWell:  October/November 2006

Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a concern, make sure to use the “no-salt added” tomatoes we've called for and skip the optional oil-cured olives. Make it a Meal: Serve this dish with some crusty olive-studded bread, to soak up the sauce, and steamed green beans.

4 servings, 2 slices polenta & 1 cup sauce each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat grill to high.
  2. 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.
  3. Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.
  4. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Nutrition

Per serving : 293 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 229 mg Cholesterol; 20 g Carbohydrates; 32 g Protein; 4 g Fiber; 634 mg Sodium; 552 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 4 very lean meat, 1 fat

Tips & Notes