Polenta with Basil Shrimp Asparagus and Bell Pepper, one of the best shrimp recipes, is easy to make, healthy and tasty is best for friends and family.
Prep Time: 10 mins
Cook Time: 15 mins
- 1 1/2 tablespoons Natural Grapeseed Oil divided
- 1/4 yellow onion finely diced
- 2 cloves garlic minced
- 2 cups low-sodium chicken stock
- 2 cups water
- 1 cup cornmeal
- 1/4 cup low fat milk
- 1/4 cup shredded Parmesan cheese
- 1 red bell pepper sliced
- 1/2 pound asparagus trimmed and cut into 2-inch pieces
- 1/2 pound shrimp peeled and deveined
- 2 tablespoons Basil Pesto Sauce
- Place a medium sized saucepan over medium heat. Heat ½ tablespoon Natural Grapeseed Oil. Add onions and quickly fry it for 5 minutes. Stir in the garlic and sauté for an additional 1 minute. Add the chicken stock and water. Bring to a boil.
- Add the cornmeal gradually while constantly whisking until all of it is well incorporated. Cook covered on low heat for 15 minutes. To prevent lumps, whisk occasionally.
- Turn off the heat and stir in milk and parmesan cheese. Use salt and pepper to season if desired.
- In a nonstick skillet, heat the remaining tablespoon of Natural Grapeseed Oil over medium heat. Stir in the bell pepper and asparagus. Cook for 7-10 minutes or until they become tender but still crisp. Add the shrimp and continue cooking for about 4 more minutes or until shrimp is adequately cooked and vegetables are tender.
- Add the Basil Pesto Sauce. Toss to coat.
- Serve Basil shrimp mixture over polenta.
- 290 Calories (kcal)
- 11 Fat (g)
- 2 Saturated Fat (g)
- 28 Carbohydrates (g)
- 5 Fiber (g)
- 4 Sugar (g)
- 19 Protein (g)
- 90 Cholesterol (mg)
- 240 Sodium (mg)
For you to make the best shrimp dish, you must first buy fresh shrimp of good quality. Select those that smell of saltwater only. You should also avoid shrimps with yellowing shells or those that feel gritty.
To properly peel your shrimp, you have to remove the shell before cooking if the shrimp will be served in hot liquid. No magic is required for cooking shrimp. You may even poach them for later use.
Asparagus is one of the easiest vegetables to prepare. You can roast, steam, grill, or sauté in a pan. To prepare your asparagus, you should use a vegetable peeler to trim the tough, woody stems. Season and cook as desired.
Once cut, Asparagus doesn't last very long. It also starts losing flavor quality quite quickly. If possible, cook and eat your asparagus the same day you buy it. Asparagus also doesn't reheat well. Only prepare enough you're going to eat for that day.
Basil is an excellent source of Vitamin K, Vitamin A, and Vitamin C. It's also excellent in calcium, iron, magnesium and omega-3 fatty acids. It is naturally a low fat and low sodium herb.
When buying basil, Select basil bunches that are bright in color with fresh, fragrant leaves and firm stems. Basil is very perishable and for or short-term storage
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