First bring the shrimp to room temperature and pat dry. Squeeze half a lemon over the shrimp and sprinkle with a little salt and cracked black pepper about 1/2 tsp of each and let it marinate a few minutes before cooking.

Then, start the Polenta. Bring the water & chicken stock to boil. Slowly add polenta and whisk nonstop while adding. Do not add all at one time. Then, lower the heat to medium low and continue whisking until you see it's thickened.

Next, cover with a lid and let it sit for 10-15 minutes with the heat tuned off.

Before serving add the cheeses, heavy cream, and butter, and salt and pepper. Mix it in and then it's ready to go.

For the Shrimp, sauté in 3 tbsp. of butter until its cooked through at medium high heat. Move the pan of shrimp off the heat ice the shrimp is pink and cooked through.

In a new pan begin the pan sauce. Add 3 tbsp. of butter to a pan at medium heat. Then sauté the poblano pepper and shallot and sauté until softened. Then, add the garlic and sauté until fragrant. Once it's fragrant add the fresh tarragon and cajun seasoning. Sauté another 2-3 minutes.

Once the veggies and seasoning are golden and fragrant, add the chicken stock and 2 tbsp. of butter coated in all purpose flour. Mix continuously until well incorporated and it starts to thicken.

Then, lower the heat to medium low and add the 1/2 cup of heavy cream and mix until incorporated. Add the shrimp and all of the juices from the pan into the sauce. Let the shrimp and pan sauce simmer at a low heat until it incorporates and becomes a sauce about 5 minutes or so.

In a family size bowl add the Polenta and serve the shrimp over the Polenta and garnish with fresh parsley.

Enjoy this special treat with the ones you love! Make it!