Corn Polenta with Shrimp and Peppers |
Author: Valerie@Snap-Peas
Corn Polenta with Shrimp and Peppers
Quart low sodium chicken broth
- 1 Cup fresh corn kernels
- 1 roasted red bell pepper, chopped
- 1 clove garlic, minced
- 1 Tablespoon olive oil
- ¾ lb peeled, deveined shrimp
- a dash (or two) of Emeril's Essence
- salt and pepper
- In a large pot heat the chicken broth until simmering.
- Slowly whisk in the polenta, cook according to package directions, stirring frequently.
- Stir in corn kernels, I save a little for garnish.
- In a saute pan, add the oil.
- Saute the peppers, garlic and shrimp and cook until the shrimp is opaque.
- Salt, pepper, and Emeril to taste.
- Serve over polenta.
- Hubby likes a little hot sauce on his.
I like to add a little fresh baby kale or spinach right at the end for color.
Recipe by snap-peas at https://www.snap-peas.com/2015/09/10/corn-polenta-with-shrimp-and-peppers/
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