Grilled Polenta with Shrimp & Escarole

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Grilled polenta tops sweet shrimp tossed with a spicy tomato and escarole sauce for supper with panache. If sodium is a concern, make sure to use the “no-salt added” tomatoes we’ve called for and skip the optional oil-cured olives. Make it a Meal: Serve this dish with some crusty olive-studded bread, to soak up the sauce, and steamed green beans.

Grilled Polenta with Shrimp & Escarole
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling

  • 4 cloves garlic, chopped

  • 1/2 teaspoon crushed red pepper, or to taste

  • 2 14-ounce cans no-salt-added diced tomatoes, drained

  • 1/2 teaspoon dried oregano

  • 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired

  • 6 cups thinly sliced escarole (about 1 small head; see Note) or spinach

  • 1 16-ounce tube prepared plain polenta, sliced into 8 rounds

  • 8 oil-cured olives, pitted and chopped (optional)

Directions
  1. 4 servings, 2 slices polenta & 1 cup sauce each

  2. Preheat grill to high.

  3. Place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and escarole; cook, stirring, until the escarole is wilted, about 2 minutes. Remove from the heat, cover and keep warm.

  4. Oil the grill rack (see Tip). Grill polenta slices until hot and slightly charred, 3 to 4 minutes per side.

  5. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.


Nutritional Facts

Servings
4
Per serving
Calories
299
Carbohydrates
23g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
32g
Cholesterol
229mg
Dietary Fiber
4g
Potassium
551mg
Sodium
572mg
Added Sugars
Exchanges
1 starch
1 1/2 vegetable
4 very lean meat
1 fat
Carbohydrate Servings
1
Vitamin A (60% daily value)
Vitamin C (60% dv)
Folate (27% dv)
Potassium (16% dv)

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