Recipe Image

Tomatoey Shrimp and Polenta

  • 5 m
  • 25 m
Diabetic Living Magazine
“Change up your usual shrimp-and-pasta routine by using polenta, a traditional Italian-style cornmeal, instead of the typical noodles.”


    • 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)


  • 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.
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