BBQ Shrimp with Fried Polenta Cakes

30 Jan
BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

I rarely try to do copycat recipes as they never come up to snuff to what you expect, but this one scored in my house. Now, probably 99.9999% of my readers don’t even live in my small town nor either close to it, so we’ll just leave it at that I was able to surpass the taste of this amazing shrimp appetizer dish at a local trendy restaurant.

It probably doesn’t even taste the same, since I never bought their expensive $16 bottle of the sauce to compare it to. (Who buys a $16 bottle of BBQ sauce, what??) All I know is that it exceeded our expectations of how it would turn out. I’m in LOVE! My husband swooned! (OK he didn’t literally, but he loved it too so I had to say it.)

I tried searching for the copycat recipe from our local restaurant (Zydeco Kitchen and Cocktails), but all it ever came up with was a copycat recipe for Zydeco 5, which is apparently in the Midwest or thereabouts. So, I googled for New Orleans BBQ Shrimp. Whoa! Too much information. However, what I gleaned from it all is that there were two camps in how to prepare it. Either marinating for a long time then oven cooking, or cooking quickly in a cast-iron skillet. I chose the former after my research.

I printed out several of the recipes that went in both camps, then combined all the ingredients into one full recipe. I got a little confuzzled at one point when I scratched out on one and then switched to the other then went back to the other. OY!

Instead of making grits or polenta cakes from scratch (for time reasons), I went with an organic refrigerated garlic and basil polenta tube from a local grocery. Trader Joe’s sells a similar tube of this product.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Note: I’ve offered to bring this to Super Bowl next week as an appetizer, and THEN make it again a few weeks later as the main course for a dinner party. Am I nuts??? LOL. But will be glad to do it.

Second note: I have a high heat/spice tolerance, so adjust seasoning amounts as needed.

This recipe serves two people, adjust amounts if serving more. On to the recipe!

BBQ Shrimp with Fried Polenta Cakes

4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chili sauce (found in the ketchup aisle)
3 tablespoons Worcesterhire sauce
1/2 teaspoon liquid smoke (I used Stubb’s)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Cajun (Creole) seasoning
Pinch of cayenne pepper
1/4 teaspoon Sriracha sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon dried spicy oregano
1 tablespoon fresh parsley, chopped
Generous amounts of ground black pepper, to taste
1/2 pound large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
1 tablespoon butter
Chopped parsley and green onion, for garnish

Preparing the BBQ Sauce

Preparing the BBQ Sauce

Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.

Spicy BBQ Sauce

Spicy BBQ Sauce

Bring to a simmer and cook for about 5 minutes until it’s reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they’re in a single layer.

Marinating the Shrimp

Marinating the Shrimp

Cover and place in refrigerator for up to 4 hours or overnight.

About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.

Meanwhile, slice the polenta into 1/2-inch or so cakes (I wasn’t very precise in that case). Add butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.

Fried Polenta Cakes

Fried Polenta Cakes

Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

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56 Responses to “BBQ Shrimp with Fried Polenta Cakes”

  1. Cheryl "Cheffie Cooks" Wiser January 30, 2016 at 10:29 am #

    You gotto to have the bread KR to soak up them there juices girl! YUMIFIED!

    Liked by 1 person

  2. teagan geneviene January 30, 2016 at 10:36 am #

    Hi Kathryn. This is marvelous!
    The people around me (as I grew up) didn’t have any culinary sense of adventure. I only heard of polenta in recent years. Thanks for this delightful dish. Mega hugs. 😀

    Liked by 1 person

  3. Movin' it with Michelle January 30, 2016 at 11:17 am #

    OOOO I must try this recipe! YUM!!!!

    Liked by 1 person

  4. chef mimi January 30, 2016 at 12:19 pm #

    Oh, this sounds good. I wouldn’t spend $2. On a bottle of barbecue sauce!!!!

    Liked by 1 person

  5. apuginthekitchen January 30, 2016 at 12:45 pm #

    Kathryn, that is a thing of beauty, I couldn’t stop staring at it and hoped somehow it would magically come to life, jump out of the screen straight into my mouth Your photo’s are gorgeous and really show off those delcious shrimp and I agree with Cheryl along with the polenta cakes some good bread to sop up that sauce is in order. I saved this especially excited about the BBQ sauce.

    Like

    • anotherfoodieblogger January 30, 2016 at 12:52 pm #

      Wow thank you so much, that is such a great compliment! The BBQ is simply amazing! I got the baguette from Trader Joe’s, but just yesterday I found out which bakery in town sources the original bread that is served with this at the restaurant. I can’t wait to use that bread next time.

      Liked by 1 person

  6. Lynz Real Cooking January 30, 2016 at 2:33 pm #

    Hi KR this is so delicious! The flavors are so bold and yummy! Wow taking this lovely dish everywhere, why not to my house???

    Liked by 1 person

  7. Freda @ Aromatic essence January 30, 2016 at 8:07 pm #

    Omg! I’m drooling here! I love shrimps and your’s looks tempting, Kathryn!!

    Liked by 1 person

  8. all-TIM-ate January 30, 2016 at 10:14 pm #

    everyone at some point has copied a recipe 🙂 this looks delicious. i love polenta, your polenta cakes are perfectly shaped too… i’ll be copying that.

    Liked by 1 person

    • anotherfoodieblogger January 30, 2016 at 11:09 pm #

      Thank you TIM! Yes, you just sometimes have to improvise on what is already out there to suit your tastes, for sure.

      Liked by 1 person

  9. cookingwithauntjuju.com January 31, 2016 at 4:31 am #

    Love your recipe – I posted a recipe on New Orleans Barbecue Shrimp from Pascal’s Restaurant where it originated not too long ago. It was one of the best shrimp recipes I have made so I know your recipe is delicious!

    Liked by 1 person

    • anotherfoodieblogger January 31, 2016 at 10:19 am #

      Ooooh I’ll have to look yours up to see how it compares! I don’t think I ran across that one anywhere in my searches. Thank you!

      Like

      • cookingwithauntjuju.com January 31, 2016 at 11:11 am #

        The recipe came from Louisiana Cookin’ Magazine – great cajun recipes 🙂 Not low-cal but so worth it!

        Liked by 1 person

  10. iamrorykelly January 31, 2016 at 8:24 am #

    Good. God. Above………………that looks incredible Kathryn. I can see why that scored in your house! The polenta cakes are an amazing idea here….one I fully intend to ‘copy’. :0) xx

    Liked by 1 person

  11. Gerlinde January 31, 2016 at 10:11 am #

    Yummy, I love the barbecue sauce!

    Liked by 1 person

  12. Love Served Daily January 31, 2016 at 5:52 pm #

    That looks delicious

    Liked by 1 person

  13. Michelle Williams February 1, 2016 at 7:13 am #

    What delicious dish! YUM! Thank you .

    Liked by 1 person

  14. Conor Bofin February 1, 2016 at 12:13 pm #

    I love the idea of the polenta cakes. Perfect with this. Great job.

    Liked by 1 person

  15. ChgoJohn February 1, 2016 at 3:52 pm #

    $16 for barbecue sauce?!?!?! Does it come with a slab of baby back ribs, too?
    This sounds like a winner of a dish. Well, I’m a sucker for anything serve with polenta. As far as I’m concerned, if you can find a good store-bought product, use it and save yourself the time. Now, how does one go about getting an invite to that Super Bowl party and at what time exactly will you be serving the shrimp?

    Liked by 1 person

    • anotherfoodieblogger February 1, 2016 at 4:47 pm #

      Well since I’m in the Pacific time zone I’m afraid it might be a little late at night for you when Super Bowl comes on. 😉 But I can certainly inquire if my friends would like a complete stranger over to their house, lol! What a nice compliment, thank you! 🙂

      Liked by 1 person

  16. D. Wallace Peach February 2, 2016 at 4:02 pm #

    Oh, that looks good, Kathryn. I’d have to triple the recipe in this house 🙂

    Liked by 1 person

  17. Bernadette February 3, 2016 at 10:59 am #

    Yum, yum. Thanks for sharing this fabulous recipe today at the Salon. It is just in time for Fat Tuesday

    Liked by 1 person

  18. lynne hoareau February 5, 2016 at 2:32 am #

    I love polenta cakes…can’t wait to try them with the shrimp …Yum

    Liked by 1 person

  19. Smiling Notes February 7, 2016 at 8:33 am #

    I just showed this pic to my hubby and he is like – make this right now! lol.
    Loved this recipe 🙂

    Liked by 1 person

    • anotherfoodieblogger February 7, 2016 at 9:52 am #

      Ha! I love it when that happens, thank you! I’m taking another batch to a Super Bowl party today, wheeee!

      Liked by 1 person

      • Smiling Notes February 7, 2016 at 9:53 am #

        Ooh! I’m so jealous..wish I could also be a part of that party! 😜

        Liked by 1 person

  20. Lina February 13, 2016 at 10:33 pm #

    I loved this recipe!

    Liked by 1 person

  21. cookandenjoyrecipes November 4, 2016 at 7:07 am #

    You did get my pingback – so glad it cake through. Post released and link https://cookandenjoyrecipes.wordpress.com/2016/11/04/bbq-shrimp-with-fried-polenta-cakes/

    Liked by 1 person

Trackbacks/Pingbacks

  1. BBQ Shrimp with Fried Polenta Cakes | The Recipe Hunter - November 4, 2016

    […] GUEST POSTER – Recipe courtesy and by approval of anotherfoodieblogger Guest Blogger: anotherfoodieblogger      Link: Original Post […]

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