1. Cook the shrimp in your air fryer or oven, following the directions on the package.


2. Make the polenta: In a medium sauce pan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and oil. Gradually pour the polenta flour in, while mixing vigorously to break up all the clumps. Lower the heat and let the polenta simmer, stirring often so it doesn’t stick to the bottom. Cook for about 5 minutes if instant, or about 30 minutes if not, until it pulls away from the sides of the pan. Keep warm and season with more salt (if needed), pepper, and grated parmesan cheese (optional).


3. Make the toasted almond brown butter: In a small pan, melt the butter. When it starts to foam, add the almonds. Cook over medium heat until the butter begins to brown and the almonds are toasted, about 5 minutes. Watch closely so it doesn’t burn. Strain through a mesh colander, saving the butter. Sprinkle the almonds lightly with salt and set aside.


4. Make the brown butter sauce: Place the brown butter back into the pan over medium heat. Add garlic, capers, pepperoncinis, chicken stock, and lemon juice. Let simmer for 5 minutes.


Plate: Divide the polenta onto four plates. Top with three pieces of shrimp, drizzle with the brown butter sauce, and sprinkle with toasted almonds. Top with chopped fresh parsley and serve hot.


Cooking time increases by 20 minutes if using regular (not instant) polenta flour.”

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Ingredients for 4 appetizer servings (or 2 entrees):
12 pieces of Gorton’s Butterfly Shrimp
1 cup instant polenta flour*
1 tablespoon olive oil
2 oz unsalted butter
1/4 cup sliced almonds
2 garlic cloves, minced
1 tablespoon capers, drained
1 or 2 pepperoncinis
1/4 cup chicken stock
1 tablespoon lemon juice
Salt and pepper to taste
Grated parmesan cheese (optional)
Chopped fresh parsley, for topping

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