1 tbsp olive oil
1 lb shrimp, medium, peeled and deveined
¼ cup dry white wine
1 tbsp fresh chives, chopped
1 tbsp fresh lemon juice
¼ tsp paprika, spanish smoked
17 oz tube polenta, cut into 8 1/2-inch slices
cooking spray
8 tsp marinara sauce
8 tsp Parmesan cheese, fresh, grated
1 tbsp parsley, fresh flat-leaf, chopped
Preheat broiler. Heat oil in a large skillet over medium-high heat.
Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.
Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts.
Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.
Sugar: 1g
:
Calcium: 192mg
Calories: 240kcal
Carbohydrates: 17g
Cholesterol: 287mg
Fat: 6g
Fiber: 1g
Iron: 3mg
Potassium: 159mg
Protein: 26g
Saturated Fat: 1g
Sodium: 969mg
Vitamin A: 279IU
Vitamin C: 8mg
