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Grilled Polenta with Shrimp & Escarole

October/November 2006

Your rating: None Average: 3.7 (13 votes)

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.



READER'S COMMENT:
"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. "
Grilled Polenta with Shrimp & Escarole

2 Reviews for Grilled Polenta with Shrimp & Escarole

11/12/2012
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.

Comments
09/26/2009
Anonymous

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.

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