Cajun Butter Shrimp with Creamy Corn Polenta
Cajun Butter Shrimp with Creamy Corn Polenta. Buttery shrimp in a spicy Cajun seasoning paired roasted corn polenta and topped with fresh basil leaves. Tangy from the lemons, spicy from the seasoning, super saucy and all spooned over some creamy cheesy polenta. Summer is definitely in the air with this dish and it is so warm here today !!
I don’t know what it is this week, but I am totally in a summertime mood. I don’t know if it’s the warm weather or from spending so much time at the beach lately, but I am in that summer vibe and it is definitely being reflected in our recipes this week.
This one is super simple, but it is super fun for summer. I love anything seafood inspired in the summer, and this one is perfect with the addition of the corn and basil as well. So many summer ingredients loaded into one creamy bowl of polenta. It kind of reminds me of a shrimp a grits, but we thought we would change it up and use polenta instead. But don’t get me wrong this dish would be totally good with grits as well or maybe even some rice. It’s all what you prefer, but in my opinion any of those options would be amazing with this shrimp.
I hope you guys are as excited about summer as I am because more summery recipes are definitely on their way !! But let me not get tooooo ahead of myself here because we still have Easter on Sunday and that means springtime !!
Ingredients
For the Polenta
4 ears corn kernels
2 tablespoons olive oil
4 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups polenta
1/4 cup butter
1/2 cup parmesan cheese
For the Shrimp
4 tablespoons butter
1 pound jumbo shrimp; peeled and deveined
1 tablespoon cajun seasoning
black pepper
juice 1 lemon
1/3 cup fresh basil for topping
Directions
On a baking sheet lined with parchment paper, mix the corn kernels and 2 tablespoons of olive oil. Cook in a 400 degree oven for about 10 - 15 minutes until corn begins to caramelize. Remove from oven and set aside.
Meanwhile make the polenta. In a medium sauce pan, bring the broth and milk to a slow boil. Slowly whisk in the polenta. Stir until thickened. Add the butter and cheese. Add the corn to the polenta and keep warm.
In a large skillet, melt the butter. Add the cajun seasoning and stir to combine. Add the shrimp and sprinkle with black pepper. Cook for about 3 - 4 minutes per side until caramelized. Remove from heat and add the lemon juice.
Serve polenta topped with shrimp, drizzling the butter over top. Add fresh basil leaves for serving.
