Shrimp and Fennel Over Polenta

Shrimp and Fennel Over Polenta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    fennel bulb

  • 2

    teaspoons olive oil

  • 3

    garlic cloves minced

  • 1

    tablespoon all-purpose flour

  • 1

    cup low-salt chicken broth

  • ¼

    cup dry vermouth or white wine

  • 2

    tablespoons sun-dried tomato sprinkles

  • ½

    teaspoon hot sauce

  • 1

    pound medium shrimp peeled and deveined

  • 1

    (16-ounce) tube polenta cut crosswise into 12 slices

  • Cooking spray

  • ½

    teaspoon pepper

Directions

Remove and discard stalks from fennel bulb. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups. Heat oil in a large nonstick skillet over medium-high heat. Add chopped fennel bulb and garlic; sauté 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Add shrimp, and cook 1 minute. Keep warm. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned. Serve shrimp mixture over polenta. Serving Size: 3/4 cup shrimp mixture and 3 polenta slices


Nutrition

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