Tomatoey Shrimp and Polenta Recipe

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Tomatoey Shrimp and Polenta
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Ingredients:

Directions:

  1. Thaw shrimp and drain well; set aside.
  2. In a medium saucepan, bring the 1-2/3 cups water to boiling. Meanwhile, in a small bowl, stir together cornmeal, the 2/3 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 10 minutes or until mixture is very thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Remove from heat. Cover to keep warm, if necessary.
  3. Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender. Add undrained tomatoes and the 1 teaspoon orange peel. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add shrimp; heat through.
  4. To serve, divide polenta among four shallow bowls. Spoon shrimp mixture over polenta. If desired, garnish with additional orange peel.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.34 Kcal (269 kJ)
Calories from fat 23.69 Kcal
% Daily Value*
Total Fat 2.63g 4%
Cholesterol 20.85mg 7%
Sodium 67.67mg 3%
Potassium 62.65mg 1%
Total Carbs 6.47g 2%
Sugars 0.47g 2%
Dietary Fiber 0.53g 2%
Protein 3.7g 7%
Vitamin C 1mg 2%
Iron 0.3mg 2%
Calcium 16.3mg 2%
Amount Per 100 g
Calories 99.07 Kcal (415 kJ)
Calories from fat 36.48 Kcal
% Daily Value*
Total Fat 4.05g 4%
Cholesterol 32.11mg 7%
Sodium 104.19mg 3%
Potassium 96.47mg 1%
Total Carbs 9.97g 2%
Sugars 0.72g 2%
Dietary Fiber 0.81g 2%
Protein 5.7g 7%
Vitamin C 1.6mg 2%
Iron 0.5mg 2%
Calcium 25mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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