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Prep time
1 hour
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Cook time
20 minutes
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Serves
2, double, triple or quadruple as needed!
Author Notes
We have a local trendy restaurant called Zydeco in Central Oregon 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
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Ingredients
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4
tablespoons unsalted butter
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2
cloves garlic, minced
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2
tablespoons chili sauce (found in the ketchup aisle)
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3
tablespoons Worcesterhire sauce
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1/2 teaspoon
liquid smoke (I used Stubb’s Mesquite)
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2
tablespoons fresh-squeezed lemon juice
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1 teaspoon
Cajun (Creole) seasoning
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Pinch of cayenne pepper
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1/4 teaspoon
Sriracha sauce
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1/4 teaspoon
Tabasco sauce
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1/2 teaspoon
dried spicy or Mexican oregano
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1 tablespoon
fresh parsley, chopped
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Generous amounts of ground black pepper, to taste
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1/2 pound
large or jumbo shrimp, peeled and deveined
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Prepared refrigerated polenta
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1 tablespoon
butter
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Chopped parsley, green onion, and lemon for garnish
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Lots of crusty bread for sopping up the sauce!
Directions
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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.
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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 1 to up to 4 hours.
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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.
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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.
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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.
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