Dinner: Shrimp Scampi with Creamy Polenta

Recipe by Judy Kim Garlicky shrimp scampi takes a bowl of polenta to the next level.

This recipe includes superfoods such as:

Lemon

Health benefits of Shrimp Scampi with Creamy Polenta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

kosher salt
1 c. cornmeal or polenta
1/2 c. grated Parmesan
3 tbsp. butter
1 lb. medium shrimp, peeled and deveined
Black pepper
2 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1/2 tsp. crushed red pepper flakes
1 c. dry white wine
Juice of 1 lemon
2 tbsp. chopped fresh chives, plus more for garnish

Instructions

In a medium pot, bring 5 cups water to a boil and season with salt. Slowly add cornmeal, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring occasionally, 20 minutes. Add Parmesan and 1 tablespoon butter. (Polenta should be thick but have a soft consistency. Keep warm until ready to serve.)
In a medium bowl, season shrimp with salt and pepper; set aside. In a large skillet, heat olive oil over medium-low heat. Add garlic, onion, and red pepper flakes and cook until onions are tender, 5 minutes. Add shrimp and cook, stirring occasionally, until just pink; transfer to a plate.
Increase heat to medium-high; add wine and lemon juice and simmer until sauce has reduced, 3 to 4 minutes. Turn off heat and add butter, shrimp, and chives.
Serve shrimp over polenta with sauce and chives.

Share Shrimp Scampi with Creamy Polenta