Protein: Bon Cuisine Premium Shrimp with Spicy Cajun Butter Sauce
Starch: Creamy polenta cooked with parmesan and butter — rich and mellow to balance the spicy shrimp.
Vegetable: Garlic sautéed Swiss chard or kale (lightly wilted with olive oil, salt, and a squeeze of lemon).
Why it works:
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The bold Cajun sauce pairs beautifully with mellow polenta, which soaks up every bit of sauce.
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Garlicky greens add color, texture, and freshness to cut through richness.