Categories: Fish- Seafood

Ingredients

• 8 Tbsp. Pompeian Extra Virgin Olive oil, divided
• 4 cloves garlic, thinly sliced, divided
• 10 oz. fresh spinach, stems removed and leaves torn into bite-size pieces
• 3 Tbsp. fresh lemon juice, divided
• 1/4 tsp. salt or more to taste
• 1/4 tsp. freshly ground pepper, or more to taste
• Pinch of sugar
• 1 lb. large shrimp, (about 24), shelled and deveined
• 1/3 cup dry white wine
• 1 Tbsp. finely chopped fresh parsley
• Herbed Polenta:
• 3 cups canned low-sodium chicken broth
• 1 Tbsp. Pompeian Extra Virgin olive oil
• 1 cup yellow cornmeal
• 2 Tbsp. fresh grated Parmesan cheese
• 1 Tbsp. finely chopped fresh Italian parsley
• 1 Tbsp. finely chopped fresh basil

Directions

1. Heat 4 Tbsp. of olive oil in a large skillet over medium heat. Add 2 thinly sliced cloves of garlic and cook over low heat, stirring often, about 7 minutes, or until garlic is lightly golden. Add spinach to the oil mixture; increase heat to medium and cook, stirring constantly for about 3 minutes or until spinach is limp. Stir in one tablespoon lemon juice, 1/4 tsp. each salt and pepper, or more to taste, and sugar. Remove from heat and keep warm.
2. Heat remaining 4 Tbsp. of olive oil and 2 thinly slice cloves of garlic in large skillet over medium heat. Add shrimp and cook, stirring often, for 3 to 5 minutes or until shrimp turn pink. Add remaining 2 Tbsp. of lemon juice, wine and parsley. Bring to a boil, cook for about 30 seconds. Season to taste with salt and pepper. Serve immediately with the spinach and polenta, pouring the pan juices over the shrimp.

3. Herbed Polenta:

4. Bring chicken broth and olive oil over medium-high heat in a heavy saucepan. Gradually whisk in yellow cornmeal, stirring constantly. Reduce heat to low and simmer, whisking often, for 10 minutes or until polenta is thick. Remove from heat and stir in Parmesan cheese, and parsley and basil.

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