Bbq Shrimp With Fried Polenta Cakes Recipe

Name: Bbq Shrimp With Fried Polenta Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 cloves garlic, minced; 2 tablespoons chili sauce (found in the ketchup aisle); 3 tablespoons Worcesterhire sauce; 1/2 teaspoon liquid smoke (I used Stubb's Mesquite); 2 tablespoons fresh-squeezed lemon juice; 1 teaspoon Cajun (Creole) seasoning; Pinch of cayenne pepper; 1/4 teaspoon Sriracha sauce; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon dried spicy or Mexican oregano; 1 tablespoon fresh parsley, chopped; Generous amounts of ground black pepper, to taste; 1/2 pound large or jumbo shrimp, peeled and deveined; Prepared refrigerated polenta; 1 tablespoon butter; Chopped parsley, green onion, and lemon for garnish; Lots of crusty bread for sopping up the sauce!

Servings: persons

4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chili sauce (found in the ketchup aisle)
3 tablespoons Worcesterhire sauce
1/2 teaspoon liquid smoke (I used Stubb's Mesquite)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Cajun (Creole) seasoning
Pinch of cayenne pepper
1/4 teaspoon Sriracha sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon dried spicy or Mexican oregano
1 tablespoon fresh parsley, chopped
Generous amounts of ground black pepper, to taste
1/2 pound large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
1 tablespoon butter
Chopped parsley, green onion, and lemon for garnish
Lots of crusty bread for sopping up the sauce!

1
Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.
2
Bring to a simmer and cook for about 5 minutes until it's reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they're in a single layer. Cover and place in refrigerator for up to 4 hours or overnight.
3
About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.
4
Meanwhile, slice the polenta into 1/2-inch or so cakes. Add 1 tablespoon of butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.
5
Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 cloves garlic, minced, 2 tablespoons chili sauce (found in the ketchup aisle), 3 tablespoons Worcesterhire sauce, and more.

Yes, Bbq Shrimp With Fried Polenta Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bbq Shrimp With Fried Polenta Cakes

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