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:

2 tablespoons butter

4 tablespoons butter

3 ears sweet corn, kernels removed from the cob

1 1/2 cups milk

1/2 cup grated parmesan cheese

1 cup dry polenta

salt and pepper

Equipment:

frying pan

pot

whisk

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:

Quickview
460k Calories
13g Protein
24g Total Fat
49g Carbs
4% Health Score
Limit These
Calories
460k
23%

Fat
24g
38%

  Saturated Fat
14g
93%

Carbohydrates
49g
16%

  Sugar
9g
10%

Cholesterol
62mg
21%

Sodium
593mg
26%

Get Enough Of These
Protein
13g
26%

Calcium
258mg
26%

Phosphorus
257mg
26%

Vitamin A
981IU
20%

Selenium
13µg
19%

Vitamin B2
0.26mg
15%

Vitamin B1
0.2mg
14%

Magnesium
50mg
13%

Vitamin B5
1mg
11%

Potassium
374mg
11%

Vitamin D
1µg
10%

Vitamin B12
0.6µg
10%

Folate
36µg
9%

Vitamin B3
1mg
9%

Vitamin B6
0.17mg
8%

Manganese
0.16mg
8%

Fiber
1g
8%

Zinc
1mg
8%

Vitamin C
4mg
6%

Iron
0.88mg
5%

Copper
0.09mg
5%

Vitamin E
0.63mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Cornflakes have more genes than people do.

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