Sweetheart Shrimp and Jalapeno Polenta Recipe
Recipe type: Appetizer
Cuisine: Southwest
Serves: 4
A southwest spin on Shrimp and grits!
  • 2 large jalapeno peppers
  • A little cooking oil spray
  • 2 cups water
  • 1½ cups whole milk
  • 1 teaspoon salt
  • 1 cup coarse grind cornmeal
  • 2 tablespoons butter
  • ¾ cup grated Parmesan cheese
  • 8 large uncooked shrimp
  • a little of your favorite spie rub
  1. Cut jalalpenos in half and place on a baking sheet. Lightly spray with oil. Broil about 6 inches from heat for 4 to 5 minutes, until blackened. Pule in food processor until tiny bits.
  2. Bring water, milk and salt to a boil. Slowly stir in cornmeal. Simmer until thickened, about 20 minutes.
  3. Remove from heat and stir in butter and cheese. Stir in Jalapeno bits. Spread about ¾ cup of polenta on a salad plate.
  4. Spray shrimp with oil and sprinkle with spice rub. Broil until cooked on one side. Flip over and broil again until cooked through. Place on the polenta, in heart shapes.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/sweetheart-shrimp-and-jalapeno-polenta-recipe/