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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.
- By: Diabetic Living Magazine
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)
Preparation
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Prep
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Ready In
- Thaw shrimp and drain well; set aside.
- 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.
- 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.
- 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.
- 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: 1½
- Exchanges: 2 lean protein, 1 starch, 1 vegetables
