Smoky Shrimp and Parmesan Polenta Cakes

Smoky Shrimp and Parmesan Polenta Cakes


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This shrimp and Parmesan polenta cake recipe is very unique and great as an appetizer! Smoked paprika, available in supermarkets, is nice to spice up sour cream, eggs, or rice. Its pungency offsets the shrimp's sweetness. Serve with bagged prewashed salad greens splashed with vinaigrette.

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Bradenton, FL


  • 1 Tbs. olive oil
  • 1 lb. peeled and deveined medium shrimp
  • 1/4 C. dry white wine
  • 1 Tbs. chopped fresh chives
  • 1 Tbs. fresh lemon juice
  • 1/4 tsp. Spanish smoked paprika
  • 1 17-oz. tube polenta, cut into 8 1/2-inch slices
  • Cooking spray
  • 8 tsp. marinara sauce
  • 8 tsp. grated fresh Parmesan cheese
  • 1 Tbs. chopped fresh flat-leaf parsley

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Preheat broiler. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm. Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts. Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.

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