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Grilled Polenta With Shrimp & Escarole

1 fave
Nutrition per serving    (USDA % daily values)
CAL
613
FAT
32%
CHOL
71%
SOD
70%

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Ingredients for 4 servings

6 cups thinly sliced escarole (about 1 small head; see Note) or spinach

1 16-ounce tube prepared plain polenta, sliced into 8 rounds

4 cloves garlic, chopped

1/2 teaspoon crushed red pepper, or to taste

1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired

2 14-ounce cans no-salt-added diced tomatoes, drained

8 oil-cured olives, pitted and chopped (optional)

1/2 teaspoon dried oregano

1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling

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