Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Ingredients
- ½ cups chicken stock: 2 piece (or as needed, divided)
- fat-free half-and-half: 0.75 cup
- polenta: 1 cup
- olive oil: 2 Tbsp
- plum tomatoes: 2 piece (diced)
- red bell pepper: 1 piece (chopped)
- sweet onion (such as Vidalia®): 0.5 piece (chopped)
- garlic: 2 clove (chopped)
- pinch dried oregano: 1 piece (to taste)
- pinch dried thyme: 1 piece (to taste)
- ancho Chili powder: 1 tsp (to taste)
- Parmesan cheese: 0.5 cup (grated)
- ounces uncooked medium shrimp: 12 piece (peeled and deveined)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
