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Fired-Up Polenta Shrimp Rounds


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  • SAUCE:
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons lime juice
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup mayonnaise
  • 1 green onion, finely chopped
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 1 tube (1 pound) polenta, cut into 12 slices
  • 2 tablespoons seafood seasoning



Step 1

In a large resealable plastic bag, combine the first six ingredients. Add shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours. In a small bowl, combine the sauce ingredients; chill until serving.

Sprinkle polenta with seafood seasoning. Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill polenta and shrimp, covered, over medium heat for 5-8 minutes or until polenta is lightly browned and shrimp turn pink, turning once.

Spoon sauce over polenta; top with shrimp. Yield: 1 dozen.

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