Buttery Shallot-Green Onion Shrimp
Creamy Polenta with Kale
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 3 Tbsp butter
- 3 shallots, finely chopped
- 3 green onions, thinly sliced
- 2 lb peeled and deveined, large raw shrimp
- ½ tsp salt
- ½ tsp pepper
Instructions
- Melt butter in a large skillet over medium-high heat. Add shallots and green onions; cook 4 minutes or until tender.
- Sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 2 to 3 minutes per side or until done.
Side Dish Ingredients
- 6 cups less sodium chicken broth
- 1½ cups quick cooking polenta
- 6 oz ⅓ less fat cream cheese
- 1 (5-oz) pkg baby kale
Side Dish Instructions
- Bring broth to a boil in a saucepan; gradually whisk in polenta.
- Cook 5 minutes or until thickened, whisking constantly. Stir in cream cheese until blended. Stir in kale until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
172
|
239
|
411
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 21 | 8 | 29 |
| Carb (g) | 5 | 37 | 42 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 466 | 674 | 1140 |
| T. Sugs (g) | 1 | 1 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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