Venetian polenta with baby shrimp
Healthy, balanced recipe for a training diet
If you have ever been lucky enough to visit Venice, you are likely to have come across schie con polenta, a delicious dish of baby shrimp from the Venice lagoon, sautéed with garlic and parsley and served on a bed of soft polenta. My fishmonger supplies vacuum packs of tiny, brown shrimp which are cheap and perfect for this dish. Otherwise, just use a pack of peeled frozen shrimp from the supermarket — the smallest ones you can find.
Method
1. Gently sauté the garlic and the rosemary in a glug of olive oil.
2. Add the shrimp and a splash of wine and warm through — if you are using uncooked shrimp, then cook them until they turn pink.
3. Cook the polenta according to pack instructions for soft polenta. Remember to use a large pan as the polenta will spit out at you. The polenta should be the consistency of semolina, or oatmeal.
4. Add a good glug of olive oil and some salt and pepper to the polenta and spoon onto two individual plates.
5. Spoon the shrimp, garlic and rosemary mix (if no rosemary, use flat-leaf parsley and add at end instead) on top of the polenta, drizzle with more olive oil and serve immediately.
6. Accompany with a crisp, green salad.
Ingredients
- 1½ cups (7oz) Polenta
- 7oz pack of peeled baby shrimp
- 1 clove garlic, sliced finely
- Tender, fresh rosemary, chopped
- Splash of dry white wine (optional)
- Fruity olive oil
- Salt and pepper
Vital Statistics
Serves: 2
Preparation: 5 minutes
Cooking: A few minutes if use quick cook polenta, about 15 minutes if you use the genuine stuff
Difficulty: Easy
Good for: Great for training, with a good balance of protein, minerals and medium G.I. carbohydrate
Calories (kcal): 677.2
Protein (g): 64.5
Carbs (g): 78.9
Fat (g): 11.5
Fiber (g): 0.1
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