If Monday's pizza was a little too odd for you, we're back with more Father's Day offerings again. This time, it's a cheesy polenta crowned with crispy Cajun shrimp. What's not to love?
Try making this recipe as written and saving the flourishes for sides. Next time around, we'll be looking at the air fried shishito peppers and asparagus pictured here and giving you other ideas for making this meal especially festive. Then congratulate yourself for a clever meal that's assembled in minutes and go spend some good time with Dad. Trust me, you are gonna fall in love with this combination.
Next time around, we're turning to the air fryer again to put a perfect side in this picture. But lest you think that's all we've got up our sleeves, we're also offering other sides if the bright color and flavors of shishito peppers and asparagus don't make your heart sing. Don't worry - we've got you and the foundation built here today is ready to take on all manner of side dishes. Until then, enjoy preparing for a festive Father's Day!
Air Fried Cajun Shrimp over Parmesan Polenta
- 2 tablespoon olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon dried parsley
- 2 teaspoons Cajun seasoning or blackening seasoning
- 32 jumbo peeled and deveined shrimp (1 ¼ pounds)
- 1 cup finely ground cornmeal
- 2 cups half and half
- 2 ½ cups chicken stock
- 1 ½ teaspoon salt
- ½ cup freshly grated parmesan
- Fresh chopped flat leaf parsley
To make the shrimp, mix the oil with spices (garlic through Cajun or blackening seasoning) in a medium bowl. Add the shrimp and mix well with the seasoning mixture on all sides to coat.
Arrange the shrimp in the air fryer basket in a single layer, in batches as needed. Air fry at 400°F for 5 to 6 minutes, shaking the basket halfway through cooking. Keep warm until you are ready to serve.
To make the polenta, while the shrimp cooks, add the cornmeal, half and half, stock, and salt to a large saucepan over medium high heat.
Stir the mixture together with a whisk as it heats up and comes to a boil. Once it reaches a boil and thickens, remove it from the heat and add the parmesan. Whisk in the parmesan just until it melts.
Serve the polenta in bowls and top it with the warm shrimp and sprinkled with chopped parsley. Enjoy!
- Yields: 4-6 servings
- Preparation Time: 30 minutes