Shrimp and Sausage With Polenta
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 573
- Fat 34g
- Sat Fat 13g
- Cholesterol 234mg
- Sodium 1,085mg
- Protein 35g
- Carbohydrate 30g
- Sugar 1g
- Fiber 3g
- Iron 5mg
- Calcium 67mg
What does this mean? See
Nutrition 101
.
Quick Tip
If you can’t find andouille, use any kind of sausage you like.
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