New Orleans BBQ Gulf White Shrimp with Polenta, Grilled Lemon and Parsley

(from Lucianolinda’s recipe box)

Source: Eat, Drink Mississippi- Chef Alex Eaton

Categories: Fish- Seafood

Ingredients

  • 1 cup chick stock
  • 1 cup whipping cream
  • taste hot sauce
  • 1 tsp. white pepper
  • 1 tsp. salt
  • 1 oz. cream cheese
  • 1/2 cup polenta
  • 8 each gulf white shrimp
  • 1 tsp. garlic, minced
  • 1 tsp. Creole spice
  • 1 oz. Worcestershire sauce
  • 2 oz. water
  • 1 tsp. fresh cracked pepper
  • 1/2 lemon
  • 5 oz. diced butter
  • 8 each grilled lemon segments
  • Micro-parsley garnish

Directions

  1. For the polenta, add chicken stock, cream, hot sauce, white pepper, salt, cream cheese, and polenta to a pot; whisk until thickened over low heat.

  2. Peel and clean shrimp. Heat pan and add garlic, Creole spice, Worcestershire, water, fresh cracked pepper and lemon. Add shrimp and cook until shrimp begin to curl.

  3. Remove shrimp and mount the cooking sauce with butter. Next place the polenta down, then the shrimp. sauce. and garnish with lemon and micro parsley.

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