voodoo shrimp over cheesy jalapeno polenta
I had this dish in Las Vegas at the Crossroads House of Blues restaurant and I loved it so much I had to try to make it at home. The House of Blues served it over jalapeno corn bread but the jalapeno polenta was just as good.
prep time
10 Min
cook time
50 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- VOODOO SHRIMP
- 2 teaspoons each paprika, salt, garlic powder, black pepper
- 1 teaspoon each onion powder, cayenne pepper, oregano, and thyme
- 2 pounds shrimp peeled and deviened reserve the shells
- 1 tablespoon olive oil
- 6 cloves garlic minced
- 1 small onion chopped
- 3 - bay leaves
- 1 - lemon peeled and sectioned
- 1 cup water
- 12 ounces amber ale
- 1/3 cup worcestershire sauce
- 1 cup heavy cream
- 3 tablespoons brown sugar
- 14 1/2 ounces can petite diced tomatoes drained
- 1 tablespoon butter
- 2 tablespoons each fresh basil and parsley chopped
- CHEESY JALAPENO POLENTA
- 3 medium jalapenos seeded and chopped
- 1 tablespoon olive oil
- 3 cups seafood or chicken stock
- 1 3/4 cups polenta
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
How To Make voodoo shrimp over cheesy jalapeno polenta
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Step 1Shrimp In a small bowl combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme. Combine 1/2 of the spice mixture with the peeled shrimp and set aside.
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Step 2Heat olive oil in a large pot over high heat. Add the onions and garlic and saute 1 min. Add the shrimp shells, remaining 1/2 of spice mix, bay leaves, lemon, water, Worcestershire sauce, and beer. Bring to a boil and reduce heat to medium. Simmer 30 minutes. Strain the liquid discarding the solids. Add the liquid back to pot. Add the heavy cream and brown sugar. Bring to a boil and reduce to a simmer and cook 15 minutes.
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Step 3Add the shrimp and drained tomatoes. Return to a simmer and cook until shrimp are pink about 3 minutes. Stir in the butter, basil, and parsley. Serve over the polenta
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Step 4Polenta Add oil to small skillet. Saute the jalapenos until softened. set aside. Bring the broth to a boil and add the polenta and salt. cover and reduce the heat to medium low and cook until all the liquid is absorbed and polenta is cooked. Stir in the jalapeno's and cheese. Cook until cheese is melted. Serve with the shrimp and sauce on top.
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