Fired-Up Polenta Shrimp Rounds |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âI like to do more with my grill than just sear steaks and burgers. This is a great way to expand your horizons.âJennifer Rodriguez, West Jordan, Utah 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:
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.
2. Sprinkle polenta with seafood seasoning. Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
3. 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.
4. Spoon sauce over polenta; top with shrimp. Yield: 1 dozen.
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