Venetian polenta with baby shrimps

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 shrimps from the Venice lagoon, sautéed with garlic and parsley and served on a bed of soft polenta. Well, we cannot get hold of them in the UK very easily, so my version of the dish uses any type of small shrimps that I can get hold of. My fishmonger supplies vacuum packs of tiny, brown shrimps which are cheap and perfect for this dish. Otherwise, just use a pack of peeled frozen shrimps from the supermarket — the smallest ones you can find.

Venetian polenta with baby shrimps

Method

1. Gently sauté the garlic and the rosemary in a glug of olive oil.

2. Add the shrimps and a splash of wine and warm through — if you are using uncooked shrimps, 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 porridge.

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-leaved 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

  • 200g polenta
  • 200g pack of peeled baby shrimps
  • 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: 15 minutes
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

Comments (1)

  • generalmonty 'I tried polenta for the first time a couple of weeks ago and must admit I loved it (although I am still not sure what it is exactly!), so I will be giving this recipe a try soon.'

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