Shrimp & Kale over Roasted Garlic Polenta
Recipe from
Family Circle
Polenta is enhanced with roasted garlic and topped with shrimp and kale in this delicious meal.
Servings:
4 servings
Prep Time:
10 mins
Total Time:
1 hr 5 mins
Ingredients
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Roasted Garlic Polentasee savings
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1 headgarlicsee savings
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1 teaspoonolive oilsee savings
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1 cupyellow cornmealsee savings
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3/4 teaspoonsaltsee savings
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Kalesee savings
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2 teaspoonsolive oilsee savings
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1 bunchkale (about 1-1/4 pounds), tough stems removed, torn into bite-size piecessee savings
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1/4 teaspoonsaltsee savings
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2 tablespoonsbalsamic vinegarsee savings
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Shrimpsee savings
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1 poundcleaned and deveined shrimpsee savings
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2 tablespoonsolive oilsee savings
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1/2 teaspoonred pepper flakessee savings
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Directions
1.
Roasted Garlic Polenta: Heat oven to 400 degrees. Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
2.
In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.
3.
Kale: Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.
4.
Shrimp: Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.
Nutrition information
Per serving: Calories 425, Total Fat 14 g, Cholesterol 172 mg, Sodium 815 mg, Carbohydrate 46 g, Fiber 6 g, Protein 31 g,
Percent Daily Values are based on a 2,000 calorie diet
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