Voodoo Shrimp Over Cheesy Jalapeno Polenta Recipes

VOODOO SHRIMP OVER CHEESY JALAPENO POLENTA

Voodoo Shrimp over Cheesy Jalapeno Polenta image

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.

Provided by barbara lentz

Categories Seafood

Time 1h

Number Of Ingredients 24

Ingredients

VOODOO SHRIMP
2 tsp each paprika, salt, garlic powder, black pepper
1 tsp each onion powder, cayenne pepper, oregano, and thyme
2 lb shrimp peeled and deviened reserve the shells
1 Tbsp olive oil
6 clove garlic minced
1 small onion chopped
3 bay leaves
1 lemon peeled and sectioned
1 c water
12 oz amber ale
1/3 c worcestershire sauce
1 c heavy cream
3 Tbsp brown sugar
14 1/2 oz can petite diced tomatoes drained
1 Tbsp butter
2 Tbsp each fresh basil and parsley chopped
CHEESY JALAPENO POLENTA
3 medium jalapenos seeded and chopped
1 Tbsp olive oil
3 c seafood or chicken stock
1 3/4 c polenta
1 tsp salt
1 c shredded sharp cheddar cheese

Steps:

1. Shrimp 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.
2. Heat 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.
3. Add 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
4. Polenta 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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