Rosemary and Lemon Grilled Shrimp with Double Corn Polenta — NuCook

Name: Rosemary and Lemon Grilled Shrimp with Double Corn Polenta — NuCook
Cuisine: American, Italian, Mediterranean, European
Ingredients: For the polenta; 6 cups water; 1½ cups medium-grind polenta; 2 cups fresh corn kernels (removed from 2 cobs); Kosher salt and freshly ground black pepper; 3 ounces Parmesan cheese, grated (1½ cup); 3 tablespoons extra-virgin olive; 2 tablespoon chopped fresh rosemary; 5 cloves garlic, minced; ¼ -½ teaspoon red pepper flakes; Zest from 1 lemon and 1 tablespoon of juice; 2 pounds jumbo shrimp (U16-20), peeled and deveined; 12 (10-inch) wooden skewers soaked in water for at least 30 minutes; ¼ cup chopped fresh parsley; Calabrian chili paste for serving (See note below), or use your favorite chili sauce or paste, optional.

Instructions

Serves 6  Nutrition per serving– calories: 316, fat: 13g (saturated: 3g), carbohydrates: 26g, protein: 22g, fiber: 5g, sugar: 0g, sodium: 987mg If you want to cook the shrimp in the broiler you will need to use metal skewers. Alternatively, you can cook them on a grill pan on the stove

Updated at: Thu, 17 Aug 2023 06:04:34 GMT