Cheddar Polenta with Sun-dried Tomatoes & Shrimp

Need a gluten free and pescatarian main course? Cheddar Polenta with Sun-dried Tomatoes & Shrimp could be an amazing recipe to try. This recipe makes 2 servings with 273 calories, 21g of protein, and 17g of fat each. For $2.43 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 5 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Foodista requires precooked polenta tube, sun-dried tomatoes, onions, and lemon juice. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is good. If you like this recipe, take a look at these similar recipes: Polenta Bites with Sun-Dried Tomatoes, Lobster Polenta Pizza with Sun Dried Cherry Tomatoes, and Lobster Polenta Pizza with Sun Dried Cherry Tomatoes.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

about 1/3 - 18 oz precooked polenta tube

1/2 cup cheddar cheese

1/4 cup red onions, finely chopped

12-14 large shrimp, shelled

8 sun-dried tomatoes, roughly chopped

1 tablespoon olive oil

2 teaspoon garlic powder

chives, finely chopped (for garnish)

1 lemon juice, freshly squeezed

salt and pepper, to taste

Equipment:

frying pan

Cooking instruction summary:

- Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together. - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes. - Add shrimps to the skillet, cook until it is no longer pink. - Season it generously with salt, pepper, garlic powder and stir everything together. - Remove from heat. - In a plate, put polenta then top it with sun-dried tomatoes & shrimp. Drizzle lemon juice. - Garnish with chives and serve it warm.

 

Step by step:


1. - Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.

2. - In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.

3. Add shrimps to the skillet, cook until it is no longer pink.

4. - Season it generously with salt, pepper, garlic powder and stir everything together.

5. Remove from heat.

6. - In a plate, put polenta then top it with sun-dried tomatoes & shrimp.

7. Drizzle lemon juice.

8. Garnish with chives and serve it warm.


Nutrition Information:

Quickview
273 Calories
20g Protein
17g Total Fat
10g Carbs
7% Health Score
Limit These
Calories
273k
14%

Fat
17g
27%

  Saturated Fat
6g
41%

Carbohydrates
10g
4%

  Sugar
4g
5%

Cholesterol
124mg
42%

Sodium
461mg
20%

Get Enough Of These
Protein
20g
41%

Phosphorus
306mg
31%

Calcium
256mg
26%

Copper
0.39mg
19%

Potassium
539mg
15%

Zinc
2mg
14%

Selenium
9µg
13%

Vitamin C
11mg
13%

Magnesium
50mg
13%

Manganese
0.23mg
12%

Vitamin B2
0.18mg
10%

Vitamin K
10µg
10%

Vitamin E
1mg
8%

Vitamin A
399IU
8%

Iron
1mg
8%

Fiber
1g
7%

Vitamin B6
0.13mg
6%

Vitamin B1
0.08mg
5%

Folate
20µg
5%

Vitamin B12
0.3µg
5%

Vitamin B3
0.81mg
4%

Vitamin B5
0.36mg
4%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

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