Shrimp Sofrito over Polenta Cakes
Ingredients
- 2 Tbsp canola oil
- ½ (18-oz) tube polenta
- 1 (8-oz) pkg tomato trinity mix (tomato, onion and bell pepper)
- 2 cloves garlic, minced
- 1 cup canned fire-roasted diced tomatoes with garlic
- ½ lb peeled and deveined, wild-caught raw shrimp
- 1 tsp smoked paprika
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 450°F. Drizzle 1 Tbsp oil on a baking sheet; place in oven to preheat while oven heats. Cut polenta into ½-inch-thick slices.
- Carefully place polenta on hot pan, turning to coat with oil. Bake 15 minutes; increase oven temperature to broil. Broil polenta 2 to 3 minutes or until browned.
- Meanwhile, heat 1 Tbsp oil in a nonstick skillet over medium-high heat. Add trinity mix and garlic; cook 3 minutes. Add tomatoes, shrimp, and smoked paprika; cook, stirring, 5 minutes or until shrimp turn pink. Stir in parsley.
- Divide polenta cakes between 2 servings; spoon shrimp over polenta.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
350
|
350
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 20 | 20 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 800 | 800 |
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