Smothered Shrimp over Polenta by Maya Feller for Seafood Nutrition Partnership
Smothered Shrimp over Polenta by Maya Feller for Seafood Nutrition Partnership
Smothered Shrimp over Polenta by Maya Feller for Seafood Nutrition Partnership
Smothered Shrimp over Polenta by Maya Feller for Seafood Nutrition Partnership
Smothered Shrimp over Polenta by Maya Feller for Seafood Nutrition Partnership
Smothered Shrimp over Polenta by Maya Feller for Seafood Nutrition Partnership

Ingredients

3 cups low sodium vegetable broth
3/4 cups yellow cornmeal
1 lb. of shrimp (shelled and deveined; small or medium; thawed if frozen)
3 Tbsp. olive oil, divided
1 small onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
3 ribs of celery, diced
1/4 tsp. smoked paprika
Salt and pepper to taste
1 1/2 cups tomato sauce
1/4 cup Parmesan cheese, freshly grated
A healthy twist on a Southern comfort food favorite by cookbook author and dietitian Maya Feller.

Instructions

1.Making Polenta: Bring vegetable broth to a boil in a large pan. Pour the cornmeal into the boiling water and whisk until all the “polenta” is stirred and you do not see any clumps. Lower heat to low and whisk until the polenta begins to thicken, approximately 5 minutes. Cover and cook for 30 minutes, whisking every 5-6 minutes.
2.Sauté shrimp: Meanwhile, rinse and dry shrimp. Heat 1 tablespoon of oil in a pan with medium heat until sizzling. Add onion, garlic, bell peppers and celery. Cook for 3-5 minutes until vegetables soften. Add shrimp and season with smoked paprika, salt and black pepper to taste. Saute for 2 minutes on each side. Once they turn opaque pink or white, turn heat off. Add tomato sauce to shrimp and stir.
3.Seasoning Polenta: After 30 minutes, turn heat off and add in 2 tablespoons of olive oil and Parmesan cheese. Stir until the cheese has melted. Cover and let sit for 5 minutes to thicken.
4.Serve. Plate shrimp over the polenta.

Maya Feller is a registered dietitian nutritionist, cookbook author and a seafood lover. She created a series of seafood recipes her kids love.

Wouldn’t it be great if you could get your kids to eat more seafood? It’s so good for them. But first you have to get them to try it, to realize how good it can taste. Here’s a surefire way to do that. Smother it with yummy sauces your kids will love.

Comfort food is hands down the best, it’s like getting a hug from a family member you love. Many cultures have versions of smothered dishes, where a protein or vegetable is generously wrapped in a luscious sauce.

I’m sharing a healthy twist on a Southern favorite: smothered shrimp over polenta. I’m using stone-ground cornmeal for a sweet creamy flavor and seasoning the shrimp up with the holy trinity of onions, bell peppers, and celery! We are using frozen shrimp for this recipe – be sure to look for ones that have been frozen without salt. You can also use fresh shrimp. Either way, be sure to look for an ecolabel on the package, like Best Aquaculture Practices or Aquaculture Stewardship Council.

This recipe for smothered shrimp over polenta will turn your kids into Little Seafoodies.

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