Recipe: Polenta with Shrimp, Spinach, and Tomatoes is a tasty combination making you feel mouth-watering at the first sight. Easy to make with about 15 minutes to prepare, then you can enjoy your hearty, healthy dish for your lunch!
Recipe Description
The other day I was FINALLY able to go to Trader Joe’s after years of not stepping inside of one. *cue applause* Okay, maybe it was more like months, but it certainly felt like years and I like to round up. 🙂 Because I had only allotted myself a very strict amount of money to spend I couldn’t go too crazy, which was a great way to keep my euphoria in check. I stocked up on a few staples that I find to be far more affordably priced than if I were to buy them at other stores (extra virgin olive oil, $3.99/17 oz.; sea salt, $1.99/1lb 10.5 oz.), and on things like large amounts of organic, reasonably priced baby spinach, and my shrimp, something I haven’t had in simply ages ($5.99 for the 70-90 count). I made an impulse buy of their delicious organic polenta ($1.89/18 oz., not bad considering they’ve done all the work for you) and knew I had some almost immediately, such as the craving to have something different.
Polenta is one of those amazing things that you can turn into almost anything you want it to be: creamy or crispy; breakfast or dinner; healthy or sinfully rich. You can top it with just about anything, making the meal possibilities almost endless. And because polenta basically amounts to really good cornmeal, milk, some spices, and a lot of elbow grease, it’s something truly affordable that should be a staple in everyone’s kitchen. I really should quit being so lazy and just make my own because it’s way less expensive, but this TJs organic version is not a bad deal at all for something so convenient. It’s pre-cooked so all you have to do is cut it into thick rounds and do with it what you wish (of course, this won’t really work as well for creamy polenta, in which case you should make it from scratch). With some diced tomatoes, spinach, a few shrimp, and plenty of spices, this becomes a wonderful entrée that costs way less than you’d pay for something similar at a restaurant. The shrimp mixture is very close in flavor to the Shrimp in Smoked Paprika-Tomato Sauce that I posted last November, only with a spicier, sweeter touch, and some healthy spinach for added color & vitamins. Pairing this with a nice wine makes for a lovely weekend dinner when you want to indulge without emptying your wallet entirely. And now for the recipe!
Details Recipe Information
- Prepare: 10 Mins
- Cook: 15 Mins
- Difficult: Easy
- Serving: 3-4 people
- Cost per serving: ~ $3.75
- Nutrition: for each serving
- Calories: 302.8
- Fat: 11g
- Cholesterol: 14.3mg
- Sodium: 419.1mg
- Potassium: 463.7mg
- Carbohydrates: 33.7g
- Protein: 11.1g
Ingredients
- 12-14 oz. cooked polenta
- 1 14 oz. can diced tomatoes
- 20-30 medium cooked shrimp
- 1/2 cup baby spinach
- 1/4 cup chopped yellow onion
- 3 tbsp olive oil, divided
- 1/4 tbsp salt
- 1/4 tbsp paprika
- 2 cloves of garlic, minced
- 1/4 tbsp cayenne pepper
- 1/8 tbsp freshly ground black pepper
- 1 tbsp brown sugar
- 3 tbsp dry red wine
Method
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