Creamy polenta is topped with a mixture of tomatoes and shrimp in this 25-minute seafood entrée. Don't skimp on the orange peel--it adds a delicious zest to this under-200 calorie meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp and drain well; set aside.

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  • In a medium saucepan, bring the 1 2/3 cups water to boiling. Meanwhile, in a small bowl, stir together cornmeal, the 2/3 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.

Nutrition Facts

181 calories; 3.6 g total fat; 0.6 g saturated fat; 111 mg cholesterol; 611 mg sodium. 184 mg potassium; 22.1 g carbohydrates; 2.6 g fiber; 3 g sugar; 14.5 g protein; 785 IU vitamin a iu; 10 mg vitamin c; 10 mcg folate; 45 mg calcium; 3 mg iron; 47 mg magnesium;