Fired-Up Polenta Shrimp Rounds Recipe

Fired-Up Polenta Shrimp Rounds Recipe photo by Taste of Home

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“I like to do more with my grill than just sear steaks and burgers. This is a great way to expand your horizons.”—Jennifer Rodriguez, West Jordan, Utah

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Fired-Up Polenta Shrimp Rounds Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 12 Servings

25 10 35

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 Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 appetizer equals 153 calories, 10 g fat (1 g saturated fat), 49 mg cholesterol, 556 mg sodium, 7 g carbohydrate, trace fiber, 7 g protein.

Originally published as Fired-Up Polenta Shrimp Rounds in Taste of Home August/September 2011, p24