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45 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
(?)
Not Mediterranean due to:
polenta
vegan
(?)
Not vegan due to:
shrimp
butter
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
shrimp
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 114% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 114% of RDA
• Carbs: 36.4% of RDA
• Fat (total lipid): 43.5% of RDA
• Fiber: 17.5% of RDA
• Fructose: 0.5% of RDA
• Protein: 60.1% of RDA
• Sodium: 37.5% of RDA
• Sugar: 1.9% of RDA
• Vitamin A (IU): 23.6% of RDA
• Vitamin B6: 4.7% of RDA
• Vitamin C: 24.8% of RDA
• Iron: 0.1% of RDA
• Magnesium: 26.6% of RDA
• Manganese: 3.5% of RDA
• Niacin: 25.1% of RDA
• Potassium: 22.5% of RDA
• Zinc: 23.9% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
100
g
Calories
2297
 
Fiber
4.91
g
Iron
0.016
mg
Protein
67.7
g
Sodium
506
mg
Sugars
0.587
g
Fat (total lipid)
26.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
tbsp
+
-
 
finely chopped.
 
1/4
cups
+
-
 
 
2
tsp
+
-
 
minced.
 
1
whole
+
-
 
seeded and minced.
 
3
tbsp
+
-
 
chopped.
 
2
lbs
+
-
 
washed, shelled, deveined.
 
1 2/3
cups
+
-
 
1 2/3 cups finely diced peeled ripe plum tomatoes or imported canned plum tomatoes, with their juices.
 
4
cups
+
-
 
 
1
cup
+
-
 
 
1/4
cups
+
-
 
1/2 stick.
 
1/2
cups
+
-
 
grated.
 
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PREPARATION
PREPARING THE POLENTA
1.
Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan.
2.
Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken.
3.
Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes.
4.
Stir in butter and Parmesan cheese. Season to taste with salt and pepper.
PREPARING THE SHRIMP
5.
In a large nonreactive skillet, cook the onion in the olive oil over moderate heat, stirring occasionally, until translucent, about 5 minutes.
6.
Add the garlic and the jalapeño and cook until the garlic becomes a pale gold.
7.
Stir in the parsley, then add the tomatoes with their juices and liberal pinches of salt.
8.
Reduce the heat and cook at a steady simmer, stirring occasionally, until the tomatoes cook down and the oil begins to separate from the sauce, about 20 minutes.
9.
Add the shrimp to the skillet and stir to coat with sauce.
10.
Cover and simmer until the shrimp are just cooked through, 2 to 3 minutes. Season with additional salt and serve immediately with the creamy polenta.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
2.
Make it Shellfish Free!
 
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2297
Protein 67.7 g
Carbohydrates 100 g
Iron 0.02 mg
Fiber 4.91 g
Calcium 1.73 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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