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Grilled Polenta with Shrimp & Escarole
Grilled Polenta with Shrimp & Escarole
2 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling
- 4 cloves garlic, chopped
- ½ teaspoon crushed red pepper, or to taste
- 2 14-ounce cans no-salt-added diced tomatoes, drained
- ½ teaspoon dried oregano
- 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired
- 6 cups thinly sliced escarole (about 1 small head; see Note) or spinach
- 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
- 8 oil-cured olives, pitted and chopped (optional)
Preparation
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Active
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Ready In
- 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 (see Tip). 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 immediately.
- Note: Escarole (a member of the chicory family) is a leafy green with a sweet-bitter taste. It's tender when cooked and can be used in braises, soups or stews. Look for it near other greens in the produce section, but do not confuse it with curly endive. Escarole has large, relatively broad leaves resembling densely packed leaf lettuce (curly endive has tight and finely ruffled leaves).
- Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
- Serving size: 2 slices polenta & 1 cup sauce
- Per serving: 230 calories; 8 g fat(1 g sat); 5 g fiber; 22 g carbohydrates; 19 g protein; 145 mcg folate; 143 mg cholesterol; 4 g sugars; 0 g added sugars; 2,801 IU vitamin A; 31 mg vitamin C; 173 mg calcium; 2 mg iron; 413 mg sodium; 761 mg potassium
- Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (52% dv), Folate (36% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1½ vegetable, 4 lean meat, 1 fat
Reviews 2
November 12, 2012
By: jordanhorowitz
start with uncooked shrimp
I used raw shrimp--seasoned them with salt, pepper, and paprika--and sauteed them quickly in the same pan I then used for the recipe. Doesn't take that much time and adds so much flavor over precooked shrimp. Delicious recipe.
September 26, 2009
By: EatingWell User
This is easy and good! I definitely recommend escarole if you can find it - nice texture and taste. I don't like oil cured olives and used regular pitted black olives instead.
