Griddled Polenta Cakes And Spicy Chipotle Shrimp

Name: Griddled Polenta Cakes And Spicy Chipotle Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 roll refrigerated polenta, cut into 1/4-inch slices; 1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy); 1 jar (15.5 ounces) mild chunky salsa; 1 tablespoon olive oil; 3 garlic cloves, minced; 4 green onions (white and light green parts only), finely chopped; 1-1/4 pounds raw 26-30 count peeled and deveined shrimp; 1/3 cup dry white wine; 1/2 teaspoon dried marjoram; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Chopped fresh cilantro leaves, for garnish

Servings: persons

Nonstick cooking spray
1 roll refrigerated polenta, cut into 1/4-inch slices
1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy)
1 jar (15.5 ounces) mild chunky salsa
1 tablespoon olive oil
3 garlic cloves, minced
4 green onions (white and light green parts only), finely chopped
1-1/4 pounds raw 26-30 count peeled and deveined shrimp
1/3 cup dry white wine
1/2 teaspoon dried marjoram
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Chopped fresh cilantro leaves, for garnish

1
Preheat oven to 200u00b0. In a nonstick skillet or on a griddle sprayed with nonstick spray, cook polenta slices for 3 to 4 minutes per side or until golden brown. Transfer to a rimmed baking pan and place in oven to keep warm.
2
In a blender or food processor, puree chipotle pepper and salsa until smooth.
3
In a large skillet, heat oil over medium-high heat. Add garlic and onions; cook 3 to 5 minutes or until onions are softened. Add shrimp, cook 3 minutes. Stir in wine, marjoram, salt and pepper; cook 2 minutes. Add salsa mixture; cook 1 to 2 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145u00b0, stirring frequently.
4
Serve shrimp mixture over polenta cakes, sprinkled with cilantro.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick cooking spray, 1 roll refrigerated polenta, cut into 1/4-inch slices, 1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy), 1 jar (15.5 ounces) mild chunky salsa, and more.

Yes, Griddled Polenta Cakes And Spicy Chipotle Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!