Spicy Garlic Lemon Butter Shrimp

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta…a delicious bowl of late summer comfort food. This simple brown butter corn and parmesan polenta is creamy, perfectly buttery, and swirled with sweet corn. The shrimp is cooked in butter with spices and garlic, then finished with lemon…so flavorful and delicious! Especially when spooned over bowls of creamy polenta. A great under 30 minutes dinner. 

Sometimes recipes are just a little more special. They might be more delicious, simpler to prepare, or just prettier. And while I know this shrimp might not seem oh so special or better than any other shrimp, I promise you this Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta is delicious.

Ingredients:

Parmesan Corn Polenta:

• 2 tablespoons salted butter
• 3 ears corn – kernels removed from the cob
• 2 cups milk
• 1 cup dry polenta
• 1/2 cup grated parmesan cheese
• kosher salt and black pepper

Shrimp:

• 2 tablespoons extra virgin olive oil
• 4 tablespoons salted butter
• 1 1/2 pounds raw shrimp, peeled and deveined
• 1 tablespoon cajun seasoning
• 3 cloves garlic chopped
• 2 tablespoons fresh thyme leaves
• juice from 1 lemon
• 1/2 cup fresh basil, roughly chopped

Instructions:

1. To make the polenta. In a medium pot, melt together the butter and corn. Cook 5-8 minutes, until the butter browns around the corn. Add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.

2. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant. Remove from the heat, stir in the lemon juice and basil.

3. Spoon the polenta into bowls, then spoon the shrimp and sauce over the polenta. Eat and enjoy!

Notes:

Homemade Cajun Seasoning: (Makes 3/4 cup)

• 2 1/2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black pepper

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Spicy Garlic Lemon Butter Shrimp

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta…a delicious bowl of late summer comfort food. This simple brown butter corn and parmesan polenta is creamy, perfectly buttery, and swirled with sweet corn. The shrimp is cooked in butter with spices and garlic, then finished with lemon…so flavorful and delicious! Especially when spooned over bowls of creamy polenta. A great under 30 minutes dinner. 

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Corn Cob Stripper
• Grater/Micro plane Set
• Garlic Mincer
• Herb Scissors/Chopper
• Large Skillet

Ingredients

  

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Parmesan Corn Polenta:

• 2 tablespoons salted butter
• 3 ears corn – kernels removed from the cob
• 2 cups milk
• 1 cup dry polenta
• 1/2 cup grated parmesan cheese
• kosher salt and black pepper

Shrimp:

• 2 tablespoons extra virgin olive oil
• 4 tablespoons salted butter
• 1 1/2 pounds raw shrimp peeled and deveined
• 1 tablespoon Cajun seasoning see recipe below
• 3 cloves garlic chopped
• 2 tablespoons fresh thyme leaves
• juice from 1 lemon
• 1/2 cup fresh basil roughly chopped

Homemade Cajun Seasoning: (Makes 3/4 cup)

• 2 1/2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black pepper

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Instructions

 

• To make the polenta. In a medium pot, melt together the butter and corn. Cook 5-8 minutes, until the butter browns around the corn. Add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.
• Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, Cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant. Remove from the heat, stir in the lemon juice and basil.
• Spoon the polenta into bowls, then spoon the shrimp and sauce over the polenta. Eat and enjoy!

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