Shrimp with broccoli and zucchini over polenta 5/12/22

Shrimp with broccoli and zucchini over polenta

Shrimp with vegetables over polenta is our version of shrimp and grits. John uses Bob’s Red Mill polenta and makes it in a ratio of six parts water to one part polenta. One half cup of polenta turns into quite a lot. He adds salt and a tablespoon of faux butter so these are pretty healthy grits. He also cooked the shrimp in a touch of olive oil and olive oil spray until they were brown and just cooked through.

I sautéed a quarter of a large onion and two cloves of garlic in some butter spray and salt and then added broccoli and zucchini to the pan with a quarter cup of water and two teaspoons of butter. By the time the water had mostly evaporated the vegetables were done and had a hint of butter. It is amazing how a little bit of butter really improves the taste.

Except for having to use three pans that increased clean-up, this was an easy prep and cook meal that was super filling, tasty, and easy to prepare.

This entry was posted in American, Easy, Grains, Healthy tips, Methods, pescatarian, Shellfish, Vegetables and tagged , . Bookmark the permalink.

1 Response to Shrimp with broccoli and zucchini over polenta 5/12/22

  1. Pingback: Shrimp with broccoli and zucchini over polenta 5/12/22 — Omnivore | My Meals are on Wheels

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