Sauteed Shrimp over Polenta

Name: Sauteed Shrimp over Polenta
Total time: 50
Yield: 4
Ingredients: 2.5 cups chicken stock, or as needed, divided; 0.75 cup fat-free half-and-half; 1 cup polenta; 2 tablespoons olive oil; 2 plum tomatoes, diced; 1 large red bell pepper, chopped; 0.5 sweet onion (such as Vidalia®), chopped; 2 cloves garlic, chopped; 1 pinch dried oregano, or to taste; 1 pinch dried thyme, or to taste; 1 teaspoon ancho chile powder, or to taste; 0.5 cup grated Parmesan cheese; 12 ounces uncooked medium shrimp, peeled and deveined

Recipe by Mary Young from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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2.5 cups chicken stock, or as needed, divided
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0.75 cup fat-free half-and-half
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1 cup polenta
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2 tablespoons olive oil
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2 plum tomatoes, diced
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1 large red bell pepper, chopped
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0.5 sweet onion (such as Vidalia®), chopped

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2 cloves garlic, chopped
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1 pinch dried oregano, or to taste
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1 pinch dried thyme, or to taste
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1 teaspoon ancho chile powder, or to taste
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0.5 cup grated Parmesan cheese
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12 ounces uncooked medium shrimp, peeled and deveined

Instructions

Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.