Spicy Barbecue Shrimp & Cheddar Cheese Polenta

I made this zesty “Shrimp and Grits” with ‘Italian’ grits; polenta. Polenta is made from ground yellow or white cornmeal and slowly cooked rendering a smooth and creamy texture. I melted a generous amount of Sharp Cheddar with a bit of butter in my polenta and perfectly paired it with a spicy, barbecue shrimp. I sautéed my trinity of onion, green pepper, and garlic with fiery Creole seasoning and barbecue sauce to flavor the shrimp. The contrast between the textures and flavors of the intensely hot shrimp and the cool, velvety polenta was indescribably delicious. It was pure bliss in my mouth. This is a quick and easy dish to make but so impressive to eat.



Spicy Barbecue Shrimp & Cheddar Cheese Polenta
(by Reeni of Cinnamon Spice & Everything Nice)

1 cup long-cooking Polenta
1 yellow onion, diced
1 green pepper, sliced in thin strips
3 cloves garlic, minced
2 tablespoons Olive oil
1-2 tablespoons Creole seasoning, depending on how hot you like it (Emeril's Creole/Bayou
Blast seasoning or recipe to follow)
1 and 1/ 2 cups Barbecue Sauce (like Jack Daniels)
1 and 1/12 pounds of medium or large shrimp, cleaned
2 tablespoons Butter
2 cups shredded Sharp Cheddar Cheese


Cook Polenta according to package directions.

While the Polenta is cooking saute the onion, green pepper, and seasoning in oil in a large
saute pan on low heat until tender. Add garlic and saute for two to three minutes longer.

Turn heat up to high-medium and add barbecue sauce and shrimp. Cook until shrimp curl up.
Remove from heat.

When the Polenta is finished cooking add the butter and cheddar whisking until melted.

Serve the shrimp over a generous helping of Polenta.


Seasoning Mix
(adapted from Emeril)

1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon black pepper
1 and ½ teaspoon onion powder
2 teaspoons cayenne or 1 and 1/2 teaspoon Peperoncino
1 and ½ teaspoon oregano
1 and ½ teaspoon thyme

Mix well in a small bowl. Store in a covered container.

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