273 kcalCheddar Polenta with Sun-dried Tomatoes & Shrimp
25 min serves 2
Gluten-Free
21gprotein11gcarbs17gfat
Ingredients
- •⅓ oz precooked polenta tube
- •½ cup cheddar cheese
- •¼ cup onions
- •12 large shrimp
- •8 sun-dried tomatoes
- •1 tablespoon olive oil
- •2 teaspoons garlic powder
- •chives
- •lemon juice
- •salt and pepper
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Method
From foodista.com — read the original
- Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.
- In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.
- Add shrimps to the skillet, cook until it is no longer pink.
- Season it generously with salt, pepper, garlic powder and stir everything together.
- Remove from heat.
- In a plate, put polenta then top it with sun-dried tomatoes & shrimp.
- Drizzle lemon juice.
- Garnish with chives and serve it warm.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com