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Shrimp and Fennel Over Polenta

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Ingredients

  • 1 fennel bulb
  • 2 teaspoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 1 cup low-salt chicken broth
  • 1/4 cup dry vermouth or white wine
  • 2 tablespoons sun-dried tomato sprinkles
  • 1/2 teaspoon hot sauce
  • 1 pound medium shrimp peeled and deveined
  • 1 (16-ounce) tube polenta cut crosswise into 12 slices
  • Cooking spray
  • 1/2 teaspoon pepper

Details

Servings 1

Preparation

Step 1

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

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