Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta requires around 30 minutes from start to finish. This recipe serves 4 and costs $1.5 per serving. Watching your figure? This gluten free recipe has 461 calories, 13g of protein, and 25g of fat per serving. 496 people found this recipe to be delicious and satisfying. Several people really liked this side dish. This recipe is typical of Creole cuisine. It is brought to you by Half Baked Harvest. Head to the store and pick up salt and pepper, butter, milk, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 42%. Similar recipes include Lemon Garlic Shrimp Scampi With Kale And Polenta, Jalapeño lemon butter shrimp on polenta, and Cajun-Style Shrimp and Polenta.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions!Caramelized Corn PolentaAdd the butter to a large skillet set over medium-high heat. Add the corn and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized.Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the parmesan cheese and corn, season with salt and pepper to taste.Heat a large skillet over medium heat and add the olive oil. Add the shrimp, cajun seasoning, creole seasoning and a large pinch of pepper. Cook until pink, about 2-3 minutes per side. Stir in the garlic and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn a LIGHT golden brown, about another minute or two. Be careful not to burn the garlic. Remove from the heat and stir in the basil and lemon juice.Serve the shrimp over the polenta, spooning any sauce left in the pan over the shrimp. EAT!

 

Step by step:

1. Add the butter to a large skillet set over medium-high heat.

2. Add the corn and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized.Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot.

3. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the parmesan cheese and corn, season with salt and pepper to taste.

4. Heat a large skillet over medium heat and add the olive oil.

5. Add the shrimp, cajun seasoning, creole seasoning and a large pinch of pepper. Cook until pink, about 2-3 minutes per side. Stir in the garlic and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn a LIGHT golden brown, about another minute or two. Be careful not to burn the garlic.

6. Remove from the heat and stir in the basil and lemon juice.

7. Serve the shrimp over the polenta, spooning any sauce left in the pan over the shrimp. EAT!

Nutrition Information:

covered percent of daily need