Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta

• servings: 6 servings
• total time: 25 minutes

Ingredients

POLENTA

2 tablespoons salted butter

3 ears corn - kernels removed from the cob

2 cups milk

1 cup dry polenta

1/2 cup grated parmesan cheese

kosher salt and black pepper

2 tablespoons extra virgin olive oil

SHRIMP

4 tablespoons salted butter

1 1/2 pounds raw shrimp, peeled and deveined

1 tablespoon cajun seasoning

3 cloves garlic chopped

2 tablespoons fresh thyme leaves

juice from 1 lemon

1/2 cup fresh basil, roughly chopped

Directions

1. To make the polenta. In a medium pot, melt together the butter and corn. Cook 5-8 minutes, until the butter browns around the corn. Add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.

2. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant. Remove from the heat, stir in the lemon juice and basil.

3. Spoon the polenta into bowls, then spoon the shrimp and sauce over the polenta. Eat and enjoy!

Nutrition

• Calories: 434 kcal