Slightly smoky, subtly Spanish, simply sensational shrimp! The simple yet elegant stacked presentation will make your guests think they're in a four-star restaurant. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings.
Home » Recipes » Sautéed Shrimp with Polenta and Manchego Sauce
1 (16-ounce) tube prepared polenta, cut into 1/2-inch rounds
1 pound large shrimp, peeled and deveined
1/4 teaspoon pimentón (smoked Spanish paprika)
1/2 teaspoon fine sea salt
3 tablespoons extra-virgin olive oil, divided
5 cloves garlic, finely chopped, divided
1 medium shallot, very finely chopped
1 stalk celery, very finely chopped
1 tablespoon all-purpose flour
1 cup reduced-fat (2%) milk
1/4 cup grated Manchego cheese
In a medium bowl, combine shrimp, pimentón, salt, 2 tablespoons of the oil and 3 tablespoons of the garlic. Toss to combine, then refrigerate while you prepare polenta and sauce.
Preheat the oven to 250°F (or a warming setting). Heat a large skillet over medium-high heat. Add polenta, working in batches if needed, and cook until browned on both sides, about 3 minutes per side. Transfer to a baking sheet and keep warm in the oven.
Heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add shallot, remaining 2 tablespoons garlic and celery, and cook until fragrant and soft, about 2 minutes. Add flour and stir to coat vegetables. Cook until flour is no longer dry, about 1 minute. Add milk and stir to combine. Bring to a simmer and cook until thickened slightly, about 4 minutes. Remove from heat, stir in cheese and keep warm.
Heat a skillet over medium-high heat. Add shrimp and cook until browned around the edges and cooked through, about 7 minutes. Serve immediately over polenta, topped with sauce.
Per Serving:650 calories (410 from fat), 46g total fat, 24g saturated fat, 285mg cholesterol, 1210mg sodium, 25g carbohydrates, (2 g dietary fiber, 2g sugar), 34g protein.