Low-FODMAP Mediterranean Shrimp and Polenta Bowl

Ingredients

• 1 lb shrimp
• 1 cup polenta
• 4 cups low sodium chicken broth
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 0.5 cup green bell pepper
• 1 cup spinach
• 0.25 cup fresh basil
• 2 tbsp fresh chives
• 1 tbsp parsley
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp dried basil
• 0.25 tsp oregano
• 2 tbsp freshly grated parmesan cheese

Instructions

1. 1Bring low sodium chicken broth to a simmer in a medium saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring occasionally, until polenta is creamy and thick, about 20-25 minutes.
2. 2While polenta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add sliced green bell pepper and sauté for 3-4 minutes until slightly tender.
3. 3Add Garlic-Infused Oil to the skillet, then add shrimp, salt, black pepper, paprika, dried basil, and oregano. Cook for 2-3 minutes per side until shrimp are pink and opaque. Stir in spinach, fresh basil, chives, and parsley until spinach wilts. Remove from heat and stir in lemon juice.
4. 4Divide creamy polenta among serving bowls. Top generously with the Mediterranean shrimp and vegetable mixture. Garnish with Freshly Grated Parmesan Cheese.