In a medium-sized mixing bowl add shrimp, olive oil, Cajun seasoning, smoked paprika, kosher salt, and optional cayenne pepper.

Toss together until all the shrimp are coated.

Place a large skillet over medium-high heat and add shrimp to the skillet.

Cook until the shrimp turn pink and remove from the heat.

Place shrimp on a plate and wipe out the skillet.

The shrimp will also be warmed when added to the tomato mixture so keep that in mind when cooking the shrimp. It's ok for them to be slightly undercooked.

In the skillet you cooked your shrimp (and wiped clean) add both can Rotel tomatoes, garlic, smoked paprika, and kosher salt to taste.

Cook on medium heat until the mixture is hot.

Add in shrimp, lower heat to low, and keep covered while you prepare polenta.

In a large high-sided skillet set over medium-high heat add water and milk.

Bring to a boil and slowly whisk in polenta.

Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove, this takes about 7 minutes.

Once creamy and cooked remove from heat and stir in butter, cheese, and salt.

Add polenta to the bottom of a bowl and top with tomatoes and shrimp.