Pineapple Polenta Squares with Shrimp

Name: Pineapple Polenta Squares with Shrimp
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 12 servings Chopped fresh parsley, for garnish; 2 Tbsps chopped fresh sage; 2 cloves garlic, minced; 12 servings Kosher salt and freshly ground pepper; 473 milliliters low-sodium chicken broth or water; 59 milliliters extra-virgin olive oil; 59 milliliters finely chopped fresh pineapple; 118 milliliters chopped fresh pineapple; 118 milliliters finely chopped fresh pineapple; 118 milliliters polenta; 6 slices thin slices prosciutto, halved lengthwise; 1 teaspoons red pepper flakes; 12 larges shrimp, peeled and deveined; 1 stick unsalted butter, cut into pieces; 12 servings Vegetable oil, for brushing

Need a gluten free side dish? Pineapple Polenta Squares with Shrimp could be a spectacular recipe to try. This recipe makes 12 servings with 294 calories, 3g of protein, and 28g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, sage, shrimp, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple.

Ingredients you will need

Salt And Pepper

Pineapple

Polenta

Broth

Sage

Equipment you will use

Whisk

Sauce Pan

Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.

Ingredients you will need

Vegetable Oil

Polenta

Spread

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Prepare the shrimp: Puree the pineapple in a blender until smooth.

Ingredients you will need

Pineapple

Shrimp

Equipment you will use

Blender

Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste. Toss, then cover and marinate at room temperature, about 20 minutes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Olive Oil

Garlic

Shrimp

Equipment you will use

Bowl

Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.

Ingredients you will need

Prosciutto

Marinade

Shrimp

Wrap

Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear.

Ingredients you will need

Butter

Sauce

Equipment you will use

Frying Pan

Remove from the heat and stir in the pineapple.

Ingredients you will need

Pineapple

Preheat a grill or grill pan to medium and brush with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Grill Pan

Grill

Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side. Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.

Ingredients you will need

Prosciutto

Polenta

Shrimp

Equipment you will use

Grill

Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.

Ingredients you will need

Parsley