• 30minutes
  • 212calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 16- to 18-ounce tube polenta, cut into 8 rounds

  2. 1 thin slice prosciutto (about 1/2 ounce)

  3. 2 tablespoons lemon juice

  4. 1 1/4 teaspoons cornstarch

  5. 1 pound peeled and deveined raw shrimp (21-25 per pound)

  6. 1/4 teaspoon freshly ground pepper, divided

  7. 1 tablespoon extra-virgin olive oil

  8. 2 tablespoons finely diced onion

  9. 3/4 cup clam juice (see Note) or reduced-sodium chicken broth

  10. 1 tablespoon chopped fresh sage or 3/4 teaspoon dried rubbed

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.

  2. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.

  3. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.

  4. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.


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