1 Picture
Ingredients
- Creamy Instant Polenta:
- 1 tablespoon unsalted butter
- 1 tablespoon EVOO
- 3/4 pound medium shrimp, peeled and deveined, tails removed
- 2 cloves garlic, minced
- pinch of Maldon salt
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper
- Juice of 1 lemon
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons instant polenta
- pinch of salt
- 1/3 cup each 1% milk and chicken broth
- 20 grams room temperature mascarpone
- 30 grams finely grated parmigiano reggiano
- pinch of freshly grated nutmeg
- Maldon salt and freshly ground pepper, to taste
Details
Servings 3
Preparation
Step 1
Put the shrimp, olive oil, salt, pepper, cayenne, garlic and the juice of 1/2 of the lemon in a ziplock and marinate for 1/2 hour at room temperature. Add the shrimp in its marinade to the Actifry bowl with the butter and cook for 6 - 8 minutes.
Add the remaining lemon juice and the chopped parsley and cook for 1 or 2 more minutes.
Meanwhile, bring the broth and milk to a boil and whisk in the polenta. Stir constantly for a minute or two until thickened. Remove from the heat, add the mascarpone, salt, pepper, nutmeg and 20 grams of the cheese.
Divide 2/3's of the shrimp over the polenta, sprinkle with the remaining fresh parmigiano reggiano and serve.
3 Servings - Shrimp only
Calories 173.9
Total Fat 10.1 g
Saturated Fat 3.9 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.4 g
Cholesterol 172.3 mg
Sodium 701.2 mg
Potassium 35.9 mg
Total Carbohydrate 1.7 g
Dietary Fiber 0.2 g
Sugars 0.3 g
Protein 20.7 g
2 Servings shrimp with Creamy Instant Polenta
Calories 330.0
Total Fat 15.6 g
Saturated Fat 7.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.6 g
Cholesterol 188.9 mg
Sodium 952.1 mg
Potassium 175.3 mg
Total Carbohydrate 21.4 g
Dietary Fiber 0.9 g
Sugars 2.6 g
Protein 27.7 g
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