- 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