We have a local trendy restaurant that has this amazing shrimp appetizer, and they sell the sauce they use in it for $16 a bottle. Now who the heck pays $16 for a bottled sauce? Without even buying the bottle to figure out the ingredients, I cobbled together this dish that I think surpasses the taste. My husband swooned! I made it again for SuperBowl! I'm inviting friends over for it soon, it's that bread-sopping good! Yes, this is a recipe I am definitely most proud of. —anotherfoodieblogger
2, double, triple or quadruple as needed!
tablespoons unsalted butter
cloves garlic, minced
tablespoons chili sauce (found in the ketchup aisle)
tablespoons Worcesterhire sauce
liquid smoke (I used Stubb’s Mesquite)
tablespoons fresh-squeezed lemon juice
Cajun (Creole) seasoning
Pinch of cayenne pepper
dried spicy or Mexican oregano
fresh parsley, chopped
Generous amounts of ground black pepper, to taste
large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
Chopped parsley, green onion, and lemon for garnish
Lots of crusty bread for sopping up the sauce!
In This Recipe
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.
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. 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. Add 1 tablespoon of butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.
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.