Cajun Shrimp with Kale Polenta

Creamy polenta is one of the most comforting things I make, and stirring kale into it feels like a small way to sneak some greens onto the plate. On top go shrimp cooked quick with cajun seasoning, garlic and butter.

The whole thing comes together fast, which makes it feel a little special for how little effort it takes. Perfect for a cozy night in when it’s cold and gray out.

Cajun Shrimp with Kale Polenta

Ingredients:

• 1 LB large shrimp, peeled and deveined, tail on or off 

• 1 tbsp cajun seasoning

• 1 tbsp extra virgin olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 tsp fresh thyme

• 1 1/2 cups dry instant polenta

• 3 cups water

• 1 cup milk

• 5 tbsp butter

• 1/2 bunch kale, chopped

• 1/3 cup Asiago, Parmesan or pecorino romano, grated

• S + P

Instructions:

1. Pat the shrimp dry, then toss with the cajun seasoning and add a little bit of salt and pepper as well.

2. Heat the olive oil in a large cast iron skillet on Medium-High. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and slightly golden, about 1-2 minutes. Remove from the heat.

3. In a medium saucepan bring the water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the butter and kale and keep stirring until the kale has wilted and the butter has melted-- then stir in the cheese and Season with salt and pepper. Keep warm. 

4. Divide the polenta among bowls and drizzle with olive oil. Add the shrimp and then spoon the reserves from the pan over the shrimp. And garnish with fresh basil. 

5. Enjoy!