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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp and drain well; set aside.

  • 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; protein 14.5g; carbohydrates 22.1g; dietary fiber 2.6g; sugars 3.2g; fat 3.6g; saturated fat 0.6g; cholesterol 110.6mg; vitamin a iu 785.4IU; vitamin c 10.4mg; folate 10mcg; calcium 45.4mg; iron 3.1mg; magnesium 47.1mg; potassium 184mg; sodium 611.3mg.