Fired-Up Polenta Shrimp Rounds

Fired-Up Polenta Shrimp Rounds
Fired-Up Polenta Shrimp Rounds

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • SAUCE:

  • 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

  • POLENTA:

  • 1

    tube (1 pound) polenta, cut into 12 slices

  • 2

    tablespoons seafood seasoning

Directions

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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