Cajun Shrimp & Polenta Recipe

Boil liquids

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp salt.

Add polenta

Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to prevent lumps. Reduce heat to low immediately.

Simmer and stir

Cook, stirring frequently with a wooden spoon or heatproof spatula, until the polenta thickens and pulls away from the sides, 20–25 minutes. If it becomes too thick, add up to 1/2 cup hot water or milk to reach a spreadable consistency.

Finish

Remove from heat and stir in 2 tbs unsalted butter and 1 tbs finely grated Parmesan until melted and smooth. Taste and adjust seasoning with 1 tsp freshly ground black pepper and more salt if needed. Keep warm.

(Optional) Set for griddling

If you want griddled polenta rounds for sandwiches: spread the cooked polenta into an oiled 8x8-inch pan to about 1-inch thickness. Smooth and refrigerate 30–45 minutes until firm. Then cut into rounds or squares and pan-sear.

Season shrimp

Pat 1 lb peeled/deveined shrimp dry with paper towels. In a bowl, combine 1.5 tbs Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Toss shrimp with the spice blend until evenly coated.

Cook shrimp

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter foams and oil is hot, arrange shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until opaque and just cooked through with a slight crust. Avoid overcooking.

Finish shrimp

Remove skillet from heat. Immediately squeeze 1 tbs fresh lemon juice over the shrimp and toss with 2 tbs chopped fresh parsley. Transfer to a warm plate and reserve any pan juices for assembly.

Prepare polenta rounds (if set)

If you chilled polenta and cut rounds: heat a nonstick or cast-iron skillet over medium and add 1 tbs olive oil. Sear polenta rounds 2–3 minutes per side until golden and crisp. Keep warm.

Toast bread (optional)

If using buns, split and toast them cut-side down in a skillet or toaster until golden, brushing cut sides with a little olive oil if desired.

Assemble

For an open-style sandwich or plated burger: spread a thin layer of hot sauce on the bun or plate, place a bed of 1/2 cup baby arugula on the bottom, top with a generous scoop (about 1/2 to 3/4 cup) of polenta (or one polenta round), arrange 4–6 Cajun shrimp on top, drizzle any reserved pan juices, scatter pickled banana peppers (about 1–2 tbs), and finish with extra chopped parsley. Repeat for remaining servings.

Serve

Serve immediately while shrimp are hot and polenta is creamy or crisp. Offer lemon wedges and extra hot sauce on the side.