Lemon Garlic Shrimp Scampi with Kale and Polenta
- 4-5 cups fresh kale or spinach leaves
- 1-2 tablespoons olive oil
- 1 cup polenta or cornmeal
- 1/2 cup Parmesan cheese, grated, plus additional for serving
- 4 tablespoons butter, divided
- sea or kosher salt and fresh ground black pepper
- 4 large cloves garlic, minced
- 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
- pinch of cayenne pepper (optional)
- juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons fresh parsley, rough chopped
- This recipe is gluten-free
- Produce
- Garlic (4 large cloves)
- Kale or spinach, fresh leaves (4 cups)
- Lemon, juice of (1/2)
- Parsley, fresh rough (2 tablespoons)
- Seafood
- Shrimp, medium (1 1/4 pounds)
- Cooking & Baking
- Cayenne pepper (1 pinch)
- Olive oil (1 tablespoons)
- Polenta or cornmeal (1 cup)
- Sea or kosher salt and fresh ground black pepper (1)
- Dairy
- Butter (4 tablespoons)
- Parmesan cheese (1/2 cup)
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Published December 4, 2010 (2 years ago).
3 people saved this recipe.
