Method:Boiling

1. Formula

1. 1 tablespoon sugar
2. 1 cup quick-cooking polenta
3. 6 tablespoons extra-virgin olive oil
4. Salt
5. scallions, thinly sliced
6. 1/2 teaspoon crushed red pepper
7. 3 tablespoons tomato paste
8. 1/2 cup dry white wine
9. 1 1/2 pounds shelled rock shrimp
10. 1/4 cup coarsely chopped flat-leaf parsley
11. 1 tablespoon fresh lemon juice
12. 1 1/2 teaspoons finely grated lemon zest
13. Freshly ground pepper

2. Nutrition Information

• Calories: 270 kcal
• Carbohydrates: 18 g
• Dietary Fiber: 1 g
• Fat: 12 g
• Protein: 16 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat. Stir in 3 tablespoons of the olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.
2. In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the scallions and crushed red pepper and cook over moderate heat for 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Add the wine and 1/4 cup of water and simmer over moderately high heat for 1 minute. Add the shrimp and simmer, stirring, until just cooked through, about 2 minutes. Stir in the parsley, lemon juice and lemon zest and season with salt and pepper. Remove from the heat.
3. Rewarm the polenta over moderately high heat, whisking constantly. Spoon a pool of polenta in the center of 8 shallow bowls. Spoon the shrimp and sauce over and around the polenta and serve right away.

4. Remark