Shrimp Sofrito over Polenta Cakes
Green Beans with Lemon-Caper Vinaigrette
Ingredients
- 4 Tbsp olive oil, divided
- 2 (18-oz) tubes traditional Italian polenta (see Note)
- 2 (8-oz) pkg tomato trinity mix (tomato, onion and bell pepper)
- 1 Tbsp bottled minced garlic
- 1 (28-oz) can fire-roasted diced tomatoes with garlic
- 1½ lb peeled and deveined wild-caught shrimp
- 1 Tbsp smoked paprika
- ¼ tsp salt
- 3 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 450°F.
- Drizzle 2 Tbsp oil on a rimmed baking sheet; place in oven to preheat while oven heats.
- Cut polenta into ½-inch-thick slices.
- Carefully place polenta on hot pan, turning slices to coat with oil.
- Bake 15 minutes; increase oven temperature to broil.
- Broil polenta 2 to 3 minutes or until browned.
- Meanwhile, heat remaining 2 Tbsp oil in a large nonstick skillet over medium-high heat.
- Add trinity mix and garlic; cook 3 minutes.
- Add tomatoes, shrimp, smoked paprika and salt.
- Cook, stirring, 5 to 6 minutes or until shrimp turn pink. Stir in parsley.
- Divide polenta cakes among serving plates; spoon shrimp over polenta.
Side Dish Ingredients
- 2 (12-oz) pkg trimmed green beans
- 3 Tbsp fresh lemon juice
- 1 tsp bottled minced garlic
- 1 Tbsp capers
- 1 Tbsp olive oil
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Microwave green beans according to package directions.
- Meanwhile, whisk lemon juice and remaining ingredients.
- Pour over hot green beans, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
58
|
388
|
| Fat (g) | 10 | 3 | 13 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 37 | 9 | 46 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 1055 | 178 | 1233 |
Quick & Healthy Meal Plan
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