Old Bay Shrimp with Creamy Polenta

Old Bay Shrimp with Creamy Polenta is a variation on the Southern classic Shrimp and Grits. The east coast Old Bay seasoning replaces the Cajun spices. I found using the air fryer to cook the shrimp was very successful. It seemed to intensify the flavors in the seasoning that sometimes get diluted when sautéing or baking the shrimp.

Old Bay Shrimp with Creamy Polenta
(Mark Kelly, 2017)

Serves 2

For the Shrimp
1 lb. 20-30 count shrimp, peeled and deveined
2 Tbsp extra-virgin olive oil
1 Tbsp Old Bay Seasoning
1 tsp smoked paprika
1/2 tsp cayenne
Kosher salt

For the Polenta
3 cups 2% milk
1 Tbsp unsalted butter
Kosher salt
Freshly ground black pepper
3/4 cup yellow cornmeal
1/4 cup freshly grated Parmesan

Preheat air fryer to 390F.

To prepare the shrimp: Mix the seasoning, including a pinch of salt, in a small bowl. In a large bowl, toss the shrimp in the oil to coat. Sprinkle in the seasoning while continuing to toss. In two batches, cook the shrimp for 5 minutes, shaking them halfway through.

While the shrimp are cooking, bring the milk and butter to a gentle boil in medium saucepan over medium heat. Add the corn meal a little at a time while constantly whisking. Cook until creamy and thick, about 4 minutes. Season with salt and pepper. Remove from the heat, add the cheese, and stir until it is melted.

To serve: Divide the shrimp and serve them over the creamy, warm polenta. Garnish with your favorite hot sauce.

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