Polenta with Shrimp and Kale Pesto

Oh- my mouth is watering just thinking about these incredible polenta shrimp bites with pesto. I made these last night and couldn’t get over how incredible they were. This is the PERFECT appetizer or pair this with a delicious smoothie for a great healthy dinner.

My husband prefers this with no avocado but I loved it with the avocado stuffed on top with the shrimp. I thought it was a perfect blend of flavors.

Ingredients:

  • 12 large shrimp, peeled and deveined
  • 1 tube polenta (any flavor) cut into 12 rounds
  • 1 avocado, sliced

Pesto:

  • 2 cups chopped kale or spinach
  • ½ cup fresh basil
  • ½ cup fresh parsley
  • ¼ cup pecans
  • 1 tbsp minced garlic
  • ¼ cup parmesan cheese
  • ¼ cup EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic salt

Preheat oven to 400 degrees. Line a broiler pan with foil and lay cut polenta evenly throughout pan. Drizzle with EVOO, salt, pepper and garlic salt.

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Bake for 15 minutes. After 15 minutes turn the oven to broil and broil until lightly crispy (3-5 minutes) keep an eye on it to make sure it doesn’t burn.

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For the Shrimp- Once the polenta is cooked, transfer to a plate and keep the broiler pan lined with the same foil. Lay shrimp evenly on foil and drizzle with EVOO, salt, and garlic salt.

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Bake at 400 for 5-10 minutes or until fully pink.

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Meanwhile, to make the pesto add all ingredients for the pesto into a food processor.

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Puree until well blended (add more oil if needed).

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To assemble- spoon pesto atop polenta.

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Lay shrimp with avocado stuffed in the middle of the shrimp. If you want to add a little extra touch sprinkle with sea salt and add chopped chives.

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If you serve this for a gathering, you will be a big hit!

Prepare to be WOWWED!

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