A barbecue sauce recipe from the West Virginia cookbook “Mountain Measures” that I grew up with was adapted for the pulled pork, which was simmered in a fiery, acidic sauce. It tastes equally as well when made with more water and put on top of mashed or baked potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 200 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 808 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
What a great tasting and ez recipe. The polenta was crispy and the shrimp were perfect.