Smoky Shrimp and Parmesan Polenta Cakes

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Serve with bagged pre-washed salad greens splashed with vinaigrette.
Calories: 231 (21% from fat)
Fat: 5.4g (sat 1.3g; mono 2.9g, poly 0.8g)
Protein: 21.7g
Carb: 18.8g
Fiber: 2.4g
Chol: 171mg
Iron: 3.7mg
Sodium: 386mg
Calc: 75mg

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Ingredients

  • 1 Tbsp. olive oil
  • 1 lb peeled and deveined medium shrimp
  • 1/4 cup dry white wine
  • 1 tsp chopped fresh chives
  • 1 tsp fresh lime juice
  • 1/4 tsp Spanish smoked paprika
  • 1 17oz tube polenta, cut into 8 (1/2") slices
  • Cooking spray
  • 8 tsp marinara sauce
  • 8 tsp grated fresh Parmesan cheese
  • 1 Tbsp. chopped fresh flat-leaf parsley

Preparation

Step 1

1) Preheat broiler.

2) Heat oil in a large skillet over medium-high heat. Add shrimp to pan, saute 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.

3) Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 tsp sauce and 1 tsp cheese; broil 3 minutes or until cheese melts. Place 2 polenta slices on each of 4 places; top each serving evenly with shrimp mixture. Sprinkle with parsley.

Yield: 4 servings

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