Shrimp And Fennel Over Polenta

• 1 fennel bulb
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup low-salt chicken broth
• 1/4 cup dry vermouth or white wine
• 2 tablespoons sun-dried tomato sprinkles
• 1/2 teaspoon hot sauce
• 1 pound medium shrimp, peeled and deveined
• 1 (16-ounce) tube polenta, cut crosswise into 12 slices
• Cooking spray
• 1/2 teaspoon pepper

1. Remove and discard stalks from fennel bulb. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chopped fennel bulb and garlic; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Add shrimp, and cook 1 minute. Keep warm.
3. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned. Serve shrimp mixture over polenta.

fennel, olive oil, garlic, flour, lowsalt, white wine, tomato sprinkles, hot sauce, shrimp, polenta, cooking spray, pepper

Taken from www.myrecipes.com/recipe/shrimp-fennel-over-polenta (may not work)