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Recipe Source: cdkitchen.com
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Smoky Shrimp And Parmesan Polenta Cakes
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 tablespoon olive oil
- 1 pound peeled and deveined medium shrimp
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Spanish smoked paprika
- 1 package (17 ounce size) polenta, cut into 1/2-inch slices
- non-stick cooking spray
- 8 teaspoons marinara sauce
- 8 teaspoons grated fresh parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley
Preheat broiler. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm. Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts. Place 2 polenta slices on each individual serving plate; top each serving evenly with shrimp mixture. Sprinkle with parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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