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Ingredients
Quick Polenta with Shrimp and Tomatoes
- Ingredients
- 12 shrimp (ready to cook deveined and peeled down to the tail segment)
- 350 grams red and green Cherry tomatoes
- 3 scallions
- 2 garlic cloves
- 2 Tbsps olive oil
- ½ Lime (Juice and zest)
- salt
- freshly ground peppers
- 250 grams yellow Cornmeal
- 2 Tbsps butter
- 125 grams grated Cheddar cheese
Rinse the shrimp and pat dry. Rinse the tomatoes, drain and cut in half. Rinse the scallions and cut into small rings. Peel the garlic and press through a garlic press.
Heat the oil in a pan and sauté the garlic. Add the shrimps and fry for about 3 minutes or until pink. Add the scallions and tomatoes, season with the lime juice and zest, salt and pepper. Cover the pan.
Meanwhile, bring 10 dl (approximately 1/2 cup) water with 1 teaspoon salt to boil. Sprinkle in the cornmeal, stirring constantly. Stir well and cover with a lid. Cook for 1 1/2 minutes. At the end, shake the pot before opening. Stir in the butter and the cheese until well-blended. Serve the polenta with the shrimp and tomato on plates.
Heat the oil in a pan and sauté the garlic. Shrimps admit and fry for about 3 minutes pink. The spring onions and tomatoes covered pan and season with Limettensaft- and abrasions, salt and pepper.
Meanwhile, 10 bring dl water with 1 teaspoon salt in Duromatic for cooking. The cornmeal, stirring constantly sprinkle stir well and close the lid. cook on cooking stage 1. 5 minutes. ask the Duromatic aside after the end of cooking, evaporate quickly and shake the pot before opening easily. Subsequently, the butter and the cheese blend. Serve the polenta with shrimp and tomato on plates pan.
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |