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Easy Italian Shrimp & Polenta
This Gluten Free Italian Shrimp & Polenta Recipe is made entirely in a rice cooker in only 29 minutes for an easy meal with very little clean up!
Servings:
4
people
Prep Time:
9
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
29
minutes
mins
Author:
Whitney Bond
Course:
Main Course
Cuisine:
Italian
Ingredients
½
1x
2x
4
cups
chicken broth
1
cup
cornmeal
1
tsp
black pepper
1 ½
tsp
dried basil
,
divided
1 ½
tsp
dried oregano
,
divided
1½
tsp
dried parsley
,
divided
½
lb
shrimp
,
peeled & deveined
1
tbsp
olive oil
½
tsp
kosher salt
¼
cup
half and half
¼
cup
parmesan cheese
,
grated
Instructions
Add the chicken broth to the rice cooker.
Add the cornmeal, 1 tsp black pepper, 1 tsp dried basil, 1 tsp, dried oregano and 1 tsp dried parsley, stir everything together.
Turn the rice cooker on to simmer and set timer for 20 minutes.
Toss the shrimp with the olive oil, kosher salt and remaining ½ tsp dried basil, ½ tsp dried oregano and ½ tsp dried parsley.
Place the shrimp in the steamer basket and after the polenta has cooked for 8 minutes, add the steamer basket to the rice cooker.
Close for the remaining 12 minutes to steam the shrimp.
When the timer beeps, open the rice cooker and remove the shrimp.
Stir the half and half and parmesan cheese into the polenta.
Spoon the polenta into a bowl or plate, top with the shrimp, and garnish with crushed red pepper flakes or fresh chopped basil, if desired.
Nutrition Facts
Serving
4
serving
Calories
299
kcal
(15%)
Carbohydrates
31
g
(10%)
Protein
19
g
(38%)
Fat
10
g
(15%)
Saturated Fat
3
g
(15%)
Cholesterol
152
mg
(51%)
Sodium
1700
mg
(71%)
Potassium
381
mg
(11%)
Fiber
4
g
(16%)
Vitamin A
100
mg
(2%)
Vitamin C
19
mg
(23%)
Calcium
198
mg
(20%)
Iron
3.3
mg
(18%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!