We have had this shrimp dish on and off the menu for weeks now and for some reason have never gotten around to making it. Well, the wait is over and it was really good! It was both light and satisfying.

John made the polenta in a ratio of 6 parts water to 1 part polenta. The only fat he added was a tablespoon of I Can’t Believe it’s Not Butter, no cheese. He used Bob’s Red Mill polenta and maybe it is tastier than others. The end result was a lot of polenta for minimal calories. He also sautéed the shrimp to perfection seasoned with salt, garlic, and oregano.

I had a pretty simple task. Originally we were planning on greens but I decided to use broccoli instead. Since I also need broccoli on Monday, I stretched our veg by adding some snow peas that needed using up and a carrot for color.

This was a surprisingly quick and easy dinner that I will not hesitate to put on the menu in the future.