Shrimp and Sausage With Polenta

Shrimp and Sausage With Polenta
Paul Sirisalee
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
1/2
pound
andouille sausage, sliced
1
pound
peeled and deveined medium shrimp
1
bell pepper, sliced
kosher salt and black pepper
4
tablespoons
unsalted butter
1
cup
instant polenta
1/2
teaspoon
chopped fresh oregano

Directions

  1. Heat the oil in a large skillet over medium-high heat. Cook the sausage until browned, 3 to 4 minutes. Add the shrimp, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the shrimp are opaque, 3 to 4 minutes more. Add 2 tablespoons of the butter and cook until melted.
  2. Meanwhile, in a medium saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the remaining 2 tablespoons of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Serve with the shrimp mixture and sprinkle with the oregano.

 

Sue Li
February 2012

Nutritional Information

  • Per Serving
  • Calories 573
  • Fat 34 g
  • Sat Fat 13 g
  • Cholesterol 234 mg
  • Sodium 1,085 mg
  • Protein 35 g
  • Carbohydrate 30 g
  • Sugar 1 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 67 mg
What does this mean? See Nutrition 101.

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