Ingredients
2
2 servings
- •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.
Nutritional Facts
Per 2 servings
- Calories: 331
- Carbohydrate: 22g
- Fat: 18g
- Fiber: 2g
- Protein: 22g
- Sugar: 1g
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