Spanish Shrimp with Creamy Polenta with Kale
Ingredients
- 6 cups low-sodium chicken broth
- 1½ cups quick-cooking polenta
- 1 tsp kosher salt, divided
- ½ (8-oz) block ⅓-less-fat cream cheese
- 1 (5-oz) pkg baby kale
- 2 lb peeled and deveined, large raw shrimp
- ½ tsp smoked paprika
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- ½ cup dry white wine
- 2 Tbsp fresh lemon juice
- 2 green onions, chopped
Instructions
- Bring broth to a boil in a saucepan; gradually whisk in polenta and ½ tsp salt. Cook 5 minutes or until thickened, whisking constantly. Stir in cream cheese until blended. Stir in kale until wilted. Cover and keep warm.
- Sprinkle shrimp with paprika, ½ tsp salt, and pepper. Cook in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 4 minutes or until shrimp turn pink. Remove from skillet; keep warm.
- Add 1 Tbsp oil and garlic to skillet; cook 30 seconds. Stir in bell pepper; cook 3 minutes. Add wine and lemon juice; cook 2 to 3 minutes or until sauce is slightly thickened.
- Return shrimp to skillet; stir to coat. Serve over Creamy Polenta with Kale. Sprinkle with onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
392
|
392
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 27 | 27 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 725 | 725 |
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