Shrimp and Cheesy Polenta  yellow_icon

Serves 4 • Cooking Time 3 to 4 hours on Low • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: This healthier spin on the Southern favorite shrimp and grits features rich-tasting polenta and tender shrimp infused with a hint of heat. The slow cooker is the perfect vehicle for cooking creamy polenta without the need to monitor the pot—the low, slow heat gently cooks the polenta, keeping it lump-free and creamy. We wanted a cheesy taste without using tons of cheese, so we added dry mustard powder, which enhanced the cheese flavor of the dish. To the mustard we added scallions, garlic, and chipotle to ensure that our polenta was anything but bland. We whisked in polenta with the water and milk and cooked it until tender, without stirring. It was done when most of the liquid had been absorbed, and we finished by stirring in low-fat cheddar for flavor. As for the shrimp, we simply nestled them into the polenta for just 20 minutes until cooked through. Be sure to use traditional polenta, not instant polenta. See the sidebar that follows the recipe.

3

scallions, white parts minced, green parts sliced thin on bias

1

tablespoon unsalted butter

2

garlic cloves, minced

1

teaspoon minced canned chipotle chile in adobo sauce

½

teaspoon dry mustard

4

cups water

1

cup coarse-ground polenta

½

cup whole milk

Salt and pepper

4

ounces 50 percent light cheddar cheese, shredded (1 cup)

1

pound extra-large shrimp (21 to 25 per pound), peeled and deveined

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave scallion whites, butter, garlic, chipotle, and mustard in bowl, stirring occasionally, until scallions are softened, about 2 minutes; transfer to slow cooker. Whisk in water, polenta, milk, and ¼ teaspoon salt. Cover and cook until polenta is tender, 3 to 4 hours on low.

2. Stir cheddar into polenta until melted and season with salt and pepper to taste. Season shrimp with pepper and nestle into polenta. Cover and cook on high until shrimp are opaque throughout, about 20 minutes. Sprinkle with scallion greens and serve.

Per serving:
Cal 320
Fat 10g
Sat Fat 6g
Chol 135mg
Carb 32g
Protein 24g
Fiber 2g
Sodium 820mg