Tomatoey Shrimp and Polenta

Tomatoey Shrimp and Polenta

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From: Diabetic Living Magazine

Change up your usual shrimp-and-pasta routine by using polenta, a traditional Italian-style cornmeal, instead of the typical noodles.

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.
  • 8 ounces frozen, peeled, deveined cooked shrimp (with tails intact if desired)
  • 1⅔ cups water
  • ⅔ cup coarse or regular yellow cornmeal
  • ⅔ cup cold water
  • Dash salt
  • 2 teaspoons olive oil or canola oil
  • ⅓ cup chopped onion (1 small)
  • ½ teaspoon bottled minced garlic (see Test Kitchen Tip)
  • 1 (14.5 ounce) can diced tomatoes with jalapenos or diced tomatoes with green chiles, undrained
  • 1 teaspoon finely shredded orange peel
  • Finely shredded orange peel (optional)


  • Prep

  • Ready In

  1. Thaw shrimp and drain well; set aside.
  2. In a medium saucepan, bring the 1- ⅔ cups water to boiling. Meanwhile, in a small bowl, stir together cornmeal, the ⅔ cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Remove from heat. Cover to keep warm, if necessary.
  3. Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender. Add undrained tomatoes and the 1 teaspoon orange peel. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add shrimp; heat through.
  4. To serve, divide polenta among four shallow bowls. Spoon shrimp mixture over polenta. If desired, garnish with additional orange peel. Makes 4 servings (about ½ cup polenta and ⅔ cup shrimp).
  • Test Kitchen Tip: If you prefer to use fresh garlic, substitute 1 clove garlic, minced.

Nutrition information

  • Serving size: ½ cup polenta and ⅔ cup shrimp mixture
  • Per serving: 181 calories; 4 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 15 g protein; 10 mcg folate; 111 mg cholesterol; 3 g sugars; 785 IU vitamin A; 10 mg vitamin C; 45 mg calcium; 3 mg iron; 611 mg sodium; 184 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 starch, 1 vegetables

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