ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY
Here's what you need: shrimp, olive oil, McCormick® Zesty Spice Blend, grape tomatoes, chicken broth, heavy cream, medium-grind polenta, grated parmesan cheese, unsalted butter, baby spinach
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
- Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
- Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
- Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
- Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
- Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
- Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
- Set an oven rack 3 inches from the broiler and turn the broiler on high.
- Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
- Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
- Enjoy!
Nutrition Facts : Calories 1006 calories, Carbohydrate 56 grams, Fat 73 grams, Fiber 2 grams, Protein 31 grams, Sugar 10 grams
ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY
Here's what you need: kosher salt, linguine, unsalted butter, large shrimp, Tasty Zesty Spice Blend, fresh baby spinach, grated parmesan cheese, fresh lemon juice
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
- In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
- Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
- Serve the pasta hot.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 47 grams, Fat 28 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
SAUTEED SHRIMP OVER POLENTA
Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Provided by Mary Young
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
- Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.
Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g
POLENTA & VEGETABLE BAKE
Delicious! ;) Low Calorie & Heart Healthy - The EatingWell Healthy in a Hurry Cookbook (2006) - December 2005/January 2006. This comforting and healthful vegetarian casserole is perfect on a cool night or any time of the year, especially when we were having torrential storms and one minute it was hot and the next freezing cold!:) Why not make it a meal and enjoy with a glass of Zinfandel and for dessert biscotti dipped in a fresh-brewed colada de café (Cuban coffee).Also - diabetes appropriate/low cal/heart healthy/low cholesterol in other words, healthy!
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450ºF & coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add eggplant, zucchini, mushrooms, salt and pepper, red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
- Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes.
- Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
- Remove from the heat and stir in basil.
- Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
- Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese.
- Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
- Let stand for about 5 minutes before serving.
POLENTA AND GREENS
This is actually one of my mom's Italian recipes. It's simple, vegetarian, relatively low fat, and delicious. Great for spring.
Provided by Transylmania
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
- Bring water to a boil with some salt.
- Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
- In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
- Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
- Serve the greens on top of the polenta.
- A tomato salad is good with this.
Nutrition Facts : Calories 143.9, Fat 4.5, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 24.3, Fiber 2.3, Sugar 0.3, Protein 2.6
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- Preheat broiler with oven rack 6 inches from heat. Bring the milk and water to a simmer in a 12-inch ovenproof nonstick skillet. Reduce heat to medium; whisk in the polenta and cook, whisking occasionally, until thick and creamy, about 15 minutes. Stir in the Parmesan, pepper, 3 tablespoons of the melted butter, and ½ teaspoon of the salt.
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