Recipes

Creamy Polenta, Shrimp, and Vegetable Bowls

June 9, 2020
ewardrd
7 comments
meatlessrecipe, polentabowl, seafood, shrimp, shrimpbowl, vegetarian, weeknightmeals

Creamy Polenta, Shrimp, and Vegetable Bowls are an easy way to include seafood in your eating plan.

I love quick, delicious dinners, don’t you? These creamy polenta, shrimp, and vegetable bowls are easy enough to make on busy weeknights, and elegant enough for guests. That’s my kind of meal!

I first wrote this post in 2016. I recently changed the recipe and I wanted to make you aware of the improvements. I’ve also added tips for customizing these bowls depending on what ingredients you have on hand. I love polenta and shrimp, but if you want to use chicken or another type of seafood, that works, too!

Eat Seafood Twice a Week

Experts recommend eating at least two seafood meals weekly, and as many as three meals ( a total of 8-12 ounces) in a week’s time if you’re pregnant or breastfeeding. Seafood is rich in protein, healthy omega-3 fats that support heart and brain health, and other nutrients, including choline, which is often in short supply in the American diet.

Shrimp is one of Americans’ favorite types of seafood: we eat an average of nearly 4.5 pounds a year per person. (I’m pretty sure I am a top consumer!) Most of the shrimp we eat is imported, but shrimp is also harvested and sold in the U.S. As fish go, shrimp is considered one of the safest.

Frozen shrimp and other frozen seafood are useful to have on hand to make meal prep easier, but you can also use the fresh variety, too. You can even make these creamy polenta, shrimp, and vegetable bowls with frozen shrimp and you don’t have to thaw it before cooking!

How to Make Whole Grain Creamy Polenta

Creamy polenta is a mixture of cornmeal, water, butter, and cheese. (I add some milk to mine to make it creamier.) I prefer whole grain cornmeal for its taste and health benefits.

For this dish, you may want to use a medium or coarse-ground cornmeal; packages of cornmeal labeled as polenta are usually coarser grinds. You can substitute grits for cornmeal but you won’t get the same results or the same nutrition profile.

Customize your Creamy Polenta, Shrimp and Vegetable Bowl

I am not into fussy, precise recipes. In fact, I love recipes that people can change around to suit their needs and what’s in their pantry at the moment. Here are some tips for making do in the kitchen:

No spinach? Kale works well in this recipe, too. I haven’t tried it, but I’m sure the bowls would be delicious with other greens, such as collard and beet, and with broccoli.
Canned, drained diced tomatoes can be swapped for the red bell pepper.
If you don’t have cornmeal in the house, or you don’t want to use it, swap pasta, farro, or rice. Farro is a whole grain, and whole wheat pasta and brown rice are, too. Any of the three will help you meet the suggested daily intake of at least three servings of whole grains a day.
Cooked chicken can take the place of shrimp. Polenta pairs well with chicken, meat, and seafood.

I‘m a big believer in using what you have on hand. Read this for how to make ingredient swaps that work.

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Creamy Polenta, Shrimp, and Vegetable Bowls

A simple, delicious meal in a bowl!

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: highprotein, polentabowl, shrimpbowl

Servings: 4

Calories: 378kcal

Ingredients

3 cups water
2 tablespoons olive oil
1 medium onion, chopped into 1/2-inch pieces
2 large red bell peppers, chopped into 1-inch pieces
6 cloves garlic
5 cups baby spinach, stems removed
1/2 teaspoon crushed red pepper flakes (optional)
1 cup whole grain cornmeal
1/2 teaspoon salt
1/2 cup 1% low fat milk
2 tablespoons grated Parmesan cheese
2 tablespoons butter
16 ounces raw shrimp, peeled and deveined, tails removed
fresh chopped chives for garnish (optional)

Instructions

Place water in medium saucepan over high heat. Cover.
Add oil to large skillet. Heat oil over medium heat. When oil is hot, add the onion, red bell pepper, and garlic. Saute for about 5 minutes or until vegetables are tender.
Add the spinach and saute for another 3 minutes or until the spinach has just wilted. Add the crushed red pepper flakes and stir well. Remove from the heat.
When the water has boiled, slowly add the cornmeal, whisking constantly to prevent lumps. Add the salt. Turn the heat to low and simmer the cornmeal, stirring often, for 10 minutes. Add the milk, cheese, and butter and stir until the butter is melted and the polenta is creamy. Cover and set aside.
Return the skillet to the medium-high heat. Add the shrimp and cook until the shrimp is pink on both sides, about 5 minutes.
To serve, divide the polenta evenly between four bowls and top with the shrimp-vegetable mixture. Garnish with fresh chives, if desired.

Notes

Per serving: 378 calories, 16 grams fat (6 grams saturated fat), 210 milligrams cholesterol, 618 milligrams sodium, 30 grams carbohydrate, 4 grams fiber, 31 grams protein, 653 milligrams potassium, 208 milligrams calcium

How to Make Meat Go Further (Easy, Delicious Tips and Recipes)

If you have a family to feed every day, and you’re on a tight budget, you’re probably wondering how to stretch the meat you have on hand to make satisfying meals. Though you may not be able to purchase all the meat you’d like, or readily find your favorite cuts, it’s possible to extend meat with these easy, delicious recipes from my foodie friends, and simple tips for how to make meat go further.

Mexican Chicken & Rice Soup from The Nutrition Adventure

How to Make Meat go Further with Beans

Beans (legumes) bulk up meat dishes. They are a relatively low-cost alternative to some of the meat in your favorite recipes and a welcome, healthy addition even when meat is readily available.

You probably won’t even notice you’re eating less meat with beans in the mix. Legumes, such as black beans, garbanzos, and lentils, add interest and texture to meat-based dishes, and they provide eating satisfaction, too. Beans are rich in a variety of nutrients, and their protein and fiber help you feel fuller for longer. As plants, they contain phytonutrients, which help protect cells from damage.

Easy Beef and Bean Chili uses just 8 ounces of ground beef to make 6 servings!

You don’t have to prepare beans from dried. It’s perfectly fine to use canned beans and lentils for the sake of convenience, but it’s less expensive to cook the dried versions. Here are some delicious recipes that pair beans with meat or poultry:

Spanish Brown Rice and Beans from Juggling with Julia

One Pot Taco Soup from The Cheesy RD

Chicken Dhansak from Desilicious RD

Spiced Chicken Stuffed Zucchini with Brown Rice and Lentils from Tasty Balance Nutrition

How to Make Meat Go Further with Mushrooms

Though mushrooms don’t supply as much protein and fiber as beans, they can be an excellent or good source of certain minerals, such selenium and copper, and vitamins, including B vitamins and vitamin D, a nutrient that is often in short supply in our diets and may play a role in supporting the immune system. Like beans, mushrooms supply phytonutrients, and are a lower-cost filler that adds interest to meat dishes while contributing zero cholesterol or saturated fat.

Some brands of mushrooms are excellent sources of vitamin D, which helps support the immune system.

Mushrooms that have been exposed to ultraviolet light are richest in vitamin D. It’s the same for humans: strong summer sunlight, in the form of ultraviolet rays, prompts vitamin D production in the body. However, not all mushrooms are high in vitamin D, so check package labels to make sure.

Mushrooms have a firm, meat-like texture that pairs particularly well with ground meat. A beef and mushroom blend lends itself to burger, taco, meatloaf, lasagna, pasta sauce, and meatball recipes.

I typically use 1 cup cooked, diced mushrooms per pound of ground meat (although sometimes I add even more mushrooms!) So, if you’re working with 8 ounces of lean ground beef, add 1/2 cup of cooked mushrooms. For 1/2 cup cooked mushrooms, start with 4 ounces raw.

Try these delicious, juicy Beef and Mushroom Burgers!

It’s easy enough to buy fresh mushrooms, but you are probably limiting trips to the store right now. In that case, considered dried mushrooms, which can be reconstituted and used like fresh on a moment’s notice.

In addition to ground beef, mushrooms go well with chicken, pork, and shrimp, too! Here are some easy, delicious recipes that pair mushrooms with high-protein foods:

Stuffed Cabbage Rolls from Snacking in Sneakers

Creamy Mushroom and Shrimp Pasta from Fad Free Nutrition

Ground Beef and Mushroom Lettuce-Wrap Tacos from Craving Something Healthy

Blended Al Pastor Tacos with Pineapple Jalapeño Slaw from the Mushroom Council

Other vegetables help you go further with meat, too. Here’s an example of how to “beef up” pasta sauce:

bowl of pasta sauce with carrots and tomatoes

Hidden Vegetable Pasta Sauce from It’s a Veg World After All

How to Make Meat Go Further with Cottage Cheese

Cottage cheese may not come to mind as a meat extender, but it’s rich in protein and offers calcium, too. In fact, one cup of low-fat cottage cheese has more protein than the same amount of plain, fat-free Greek yogurt. (However, the cottage cheese has about 25% less calcium.)

You may be put off by the curds in cottage cheese. I have a solution for that!

Place as much cottage cheese as you need at the time in a small food processor or blender and blend for about 45 seconds to 1 minute to produce creamy cottage cheese.

Don’t like the curds? Blend cottage cheese for a creamy consistency.

I use creamy cottage cheese in meatballs or burgers made with lean ground beef or 100% ground turkey breast. Cottage cheese extends the ground meat, and it also produces lighter and juicier meatballs and burgers.

How to Make Meals With Less Meat

Almost Lasagna is one of my favorite recipes that pairs meat with cottage cheese. If you don’t want to bother with a recipe, simply stir creamy cottage cheese into warm marinara sauce or mix cottage cheese with warm pesto sauce and serve over cooked pasta. If you have some cooked chicken, beef, or other meat, add that, too.

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