Shrimp and Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp served over creamy oven-baked polenta made with cornmeal and butter, finished with garlic, white wine, and fresh parsley. This elegant Italian dish is rich and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup fine-grind cornmeal
- 1/4 cup medium-grind cornmeal
- 4 cups cold water
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter or ghee
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, (finely chopped)
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup dry white wine ((such as Soave or Vermentino))
- 1/2 cup water
- 1/2 teaspoon fine salt
- 1 pound large wild shrimp, (31-40 per pound, peeled and deveined)
- 2 tablespoons finely chopped flat-leaf parsley
- Juice of 1/2 lemon
- 1 tablespoon unsalted butter or ghee
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1058mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1058MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.