Description
Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter.
Ingredients
- ½ (16 ounce) tube polenta, sliced into 6 rounds
- 2 teaspoons extra-virgin olive oil, divided
- salt and ground black pepper to taste
- 8 ounces thawed frozen jumbo shrimp – drained, peeled, and deveined
- 12 grape tomatoes
- 2 tablespoons unsalted butter, softened
- 2 teaspoons chopped fresh parsley
- 1 teaspoon hot pepper sauce
- ½ teaspoon lemon-pepper seasoning
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
- Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
- Cook tomatoes in the preheated air fryer until blistered
- about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
- Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
- Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown
- 15 minutes longer.
- While polenta rounds are cooking
- combine butter
- parsley
- hot pepper sauce
- and lemon-pepper seasoning in a bowl and mix until well combined.
- Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2