BBQ Shrimp with Creamy Garlic Polenta

This is honestly one of THE best recipes I have ever made! I don't usually like to cook with butter but this recipe calls for just a little bit to bring the sauce and the polenta together. The shrimp is flavorful and smokey, while the polenta is garlicky, creamy, and cheesy. It's light yet filling, and makes for the perfect date night meal. So make some for you and your boo, and enjoy!

BBQ Shrimp with Creamy Garlic Polenta

Makes 2 servings (+ a lil extra polenta)

Ingredients [for the polenta]

• 1 cup yellow cornmeal
• 4 cups water
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1/8 cup dry white wine (I used sauvignon blanc)
• 1 cup shredded mozzarella cheese (I prefer light low-moisture mozz)
• 1 teaspoon olive oil
• 1 tablespoon butter

Ingredients [for the shrimp]

• 1/2 pound raw jumbo shrimp, peeled & deveined (about 12 shrimp)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil

Ingredients [for the sauce]

• 1/4 cup dry white wine (I used sauvignon blanc)
• 2 tablespoons fresh Italian parsley, finely chopped
• 1 tablespoon worcestershire sauce
• 2 teaspoons chipotle Tabasco (a few more shakes if you want it spicier)
• 1 tablespoon your favorite BBQ sauce (I used Sweet & Spicy Sweet Baby Ray's)
• 1 teaspoon butter

Directions

~ Always read through the ingredient list & full directions first. Do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: garlic (for both polenta and shrimp) & parsley. ~

1. Sauté the garlic for the polenta in olive oil with a good pinch of salt and pepper. Once it starts to brown, remove from heat and set aside.
2. Bring water to a boil in a saucepan over medium-high heat. Add the oil & salt. Slowly whisk the cornmeal into the boiling water and continue stirring until the mixture thickens, about 2 minutes.
3. Reduce the heat to low and cover. Cook for 35 minutes total, stirring every 10 minutes.* At the first 10 minute mark, add in the spices, garlic, and the wine.
4. Rinse the shrimp and dry with a paper towel.** Mix together all the spices for the shrimp and sprinkle the seasoning on both sides of the shrimp.
   ~ Once the polenta has been cooking for about 25 minutes... ~
5. Heat the olive oil in a sauté pan over medium-high heat. When the oil is hot, add the shrimp and cook for about 1 1/2 minutes. Flip the shrimp, add the garlic to the pan, and cook for about another 1 1/2 minutes.*** Remove shrimp from the pan and set aside.
6. Add the wine and scrape the pan with a wooden spoon to get all the flavors off the bottom. Add a bit more of the spice mixture, worcestershire, Tabasco, half of the parsley, and BBQ sauce. Cook down for a few minutes and reduce sauce by half.
7. Stir in butter, turn off the heat, and toss the shrimp in the sauce.
8. When the polenta is finished cooking, stir in the cheese and butter. Taste it to make sure it has enough salt; add a little more if need be.
9. Serve a good portion of polenta into bowls, top with the shrimp, and a spoon full of the sauce. Sprinkle the rest of the parsley on top and enjoy!

* Be aggressive with your stirring, and be sure to scrape the bottom & sides of pan.
** Make sure the shrimp are super dry before you season them!
*** Shrimp is very easy to over cook, so you will know they are done when the flesh turns opaque white and orange (vs. transluscent and grey).