Shrimp and Fennel Over Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 fennel bulb |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 tablespoon all-purpose flour |
1 cup low-salt chicken broth |
1/4 cup dry vermouth or white wine |
2 tablespoons sun-dried tomato sprinkles |
1/2 teaspoon hot sauce |
1 pound medium shrimp, peeled and deveined |
1 (16-ounce) tube polenta, cut crosswise into 12 slices |
cooking spray |
1/2 teaspoon pepper |
Directions:
1. Remove and discard stalks from fennel bulb. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chopped fennel bulb and garlic; sauté 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Add shrimp, and cook 1 minute. Keep warm.
3. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned. Serve shrimp mixture over polenta.
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