Grilled Polenta with Shrimp & Escarole

WW 7 PP

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tablespoon olive oil

  • 4

    cloves garlic, chopped

  • 1/2

    tsp crushed red pepper, or to taste

  • 2

    14-oz cans no-salt-added diced tomatoes, drained

  • 1/2

    tsp dried oregano

  • 1

    lb. peeled & deveined shrimp (31-35U)

  • 6

    cups thinly sliced escarole (about 1 small head)

  • 8

    olives, pitted & chopped (optional)

  • 1

    16-oz tube prepared plain polenta, sliced into 8 rounds

Directions

1. Preheat grill or grill pan to high. 2. Place 1 Tbs oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, about 1 to 2 minutes. Add crushed red pepper; cook while stirring, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted and shrimp are cooked through, about 2 to 3 minutes. Remove from heat, cover and keep warm. 3. Spray grill with cooking spray. Grill polenta slices until hot and slightly charred, about 3 to 4 minutes per side. 4. Divide the sauce among 4 shallow bowls or plates. Top with 2 polenta slices per plate, sprinkle with chopped olives. Serve immediately.

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