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Fired-Up Polenta Shrimp Rounds

 Fired-Up Polenta Shrimp Rounds
“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
12 ServingsPrep: 25 min. + marinating Grill: 10 min.

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

  • 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.

2 of 2

Fired-Up Polenta Shrimp Rounds (continued)

Directions (continued)

  • 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.
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.