Cheddar Polenta with Sun-dried Tomatoes & Shrimp
Need a gluten free and pescatarian main course? Cheddar Polenta with Sun-dried Tomatoes & Shrimp could be an amazing recipe to try. This recipe makes 2 servings with 273 calories, 21g of protein, and 17g of fat each. For $2.43 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 5 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Foodista requires precooked polenta tube, sun-dried tomatoes, onions, and lemon juice. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is good. If you like this recipe, take a look at these similar recipes: Polenta Bites with Sun-Dried Tomatoes, Lobster Polenta Pizza with Sun Dried Cherry Tomatoes, and Lobster Polenta Pizza with Sun Dried Cherry Tomatoes.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
about 1/3 - 18 oz precooked polenta tube
1/2 cup cheddar cheese
1/4 cup red onions, finely chopped
12-14 large shrimp, shelled
8 sun-dried tomatoes, roughly chopped
1 tablespoon olive oil
2 teaspoon garlic powder
chives, finely chopped (for garnish)
1 lemon juice, freshly squeezed
salt and pepper, to taste
Equipment:
frying pan
Cooking instruction summary:
- Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together. - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes. - Add shrimps to the skillet, cook until it is no longer pink. - Season it generously with salt, pepper, garlic powder and stir everything together. - Remove from heat. - In a plate, put polenta then top it with sun-dried tomatoes & shrimp. Drizzle lemon juice. - Garnish with chives and serve it warm.
Step by step:
1. - Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.
2. - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.
3. Add shrimps to the skillet, cook until it is no longer pink.
4. - Season it generously with salt, pepper, garlic powder and stir everything together.
5. Remove from heat.
6. - In a plate, put polenta then top it with sun-dried tomatoes & shrimp.
7. Drizzle lemon juice.
8. Garnish with chives and serve it warm.
Nutrition Information:
covered percent of daily need
