Lemon Butter Shrimp over Polenta with Wilted Greens
Lemon butter shrimp is an easy, elegant meal that makes weeknights feel fancy. The sauce is fresh, tangy, and rich and great for using up leftover herbs. Busy moms and dads, this one's for you!
Start the polenta. Bring four cups of water to a boil over medium-high heat. Once boiling, add the salt and whisk in the cornmeal in a steady stream. Whisk until the cornmeal is incorporated and no longer separating from the water. Reduce heat to medium-low and cover. Cook 30-35 minutes, whisking occasionally, until the polenta is thick and no longer lumpy.
Start the lemon butter sauce. Heat a small sauce pan oven medium heat. Add the butter and heat until it foams. Add the garlic and cook until it barely turns golden brown, about 2 minutes. Deglaze with the white wine, and then whisk in the fresh lemon juice. Continue to cook over medium heat until reduced by half, about 10 minutes. If you find it reduces before the shrimp is fully cooked, simply turn the heat off and cover.
While the lemon butter sauce is reducing, pan sear the shrimp. Heat a heavy bottomed skillet over high heat. Add one tablespoon avocado oil and heat until it shimmers. Add half of the the dry, seasoned shrimp to the pan in roughly a single layer. Cook over high heat, stirring continuously, until the shrimp is pink and the centers at the fatter end of the shrimp are no longer pink, 3-5 minutes. Remove the cooked shrimp to a platter, add the second tablespoon avocado oil, and cook the remaining half pound of shrimp.
Cook the greens. Wipe out the skillet and return to high heat. Add 1 tablespoon avocado oil and heat until the oil shimmers. Add the greens and cook over high heat, stirring continuously, until wilted, 2-3 minutes.
Finish the polenta. Remove the cooked polenta from heat and stir in the cheese.
Finish the lemon butter sauce. Add two additional tablespoon of cold butter to the lemon butter sauce. Whisk until the butter melts and is emulsified into the sauce. Whisk in the fresh herbs.
Plate and serve. Divide the polenta onto four plates. Top with one quarter of the shrimp and one quarter of the wilted greens. Drizzle the shrimp with the lemon butter sauce and serve immediately.