VOODOO SHRIMP OVER CHEESY JALAPENO POLENTA
I had this dish in Las Vegas at the Crossroads House of Blues restaurant and I loved it so much I had to try to make it at home. The House of Blues served it over jalapeno corn bread but the jalapeno polenta was just as good.
Provided by barbara lentz
Categories Seafood
Time 1h
Number Of Ingredients 24
Steps:
- 1. Shrimp In a small bowl combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme. Combine 1/2 of the spice mixture with the peeled shrimp and set aside.
- 2. Heat olive oil in a large pot over high heat. Add the onions and garlic and saute 1 min. Add the shrimp shells, remaining 1/2 of spice mix, bay leaves, lemon, water, Worcestershire sauce, and beer. Bring to a boil and reduce heat to medium. Simmer 30 minutes. Strain the liquid discarding the solids. Add the liquid back to pot. Add the heavy cream and brown sugar. Bring to a boil and reduce to a simmer and cook 15 minutes.
- 3. Add the shrimp and drained tomatoes. Return to a simmer and cook until shrimp are pink about 3 minutes. Stir in the butter, basil, and parsley. Serve over the polenta
- 4. Polenta Add oil to small skillet. Saute the jalapenos until softened. set aside. Bring the broth to a boil and add the polenta and salt. cover and reduce the heat to medium low and cook until all the liquid is absorbed and polenta is cooked. Stir in the jalapeno's and cheese. Cook until cheese is melted. Serve with the shrimp and sauce on top.
CHEESY POLENTA AND SHRIMP RECIPE
This cheesy polenta and shrimp will take your holiday entertaining up another notch! It's an easy recipe that will make any dinner guest ask for more.
Provided by Jana
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- In a deep cooking pan, over medium heat, warm up the olive oil. Add onions and garlic and saute until it is translucent (about 5 mins).
- Add cumin, paprika, salt, cayenne pepper and tomato paste and stir. Add chopped tomatoes and jalapenos and cover skillet with lid and cook for 5 minutes to let the flavors mix.
- Add broth, stir it and cover with lid. Cook for 5 minutes.
- Add shrimp and stir. Cover with lid and cook for 10-15 minutes or until shrimp is no longer grey - it should look a light pink/salmon color.
- Add cilantro and mix. Remove from heat.
- Boil the water and salt.
- Reduce the heat. Pour the polenta in gradually while whisking. Continue whisking until polenta is a thick paste and water is absorbed by the corn grits.
- Add heavy cream, butter, black pepper and Cache Valley® Four Cheese Mexican and continue to whisk until smooth and the cream is absorbed.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 531 kcal, Carbohydrate 36 g, Protein 34 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 364 mg, Sodium 2003 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
NEW ORLEANS VOODOO SHRIMP
Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.
Provided by TxGriffLover
Categories Cajun
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
- Meanwhile, mix VooDoo sauce ingredients.
- Grill or saute shrimp until done and serve with VooDoo Sauce.
WHITE CHEDDAR AND JALAPENO POLENTA
Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.
Provided by GoldsmithLissa
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to boil in large pot over high heat.
- Whisk in polenta in a steady stream and decrease heat to medium.
- Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
- Add cheese and peppers. Cook 2 minutes.
- Stir in butter and salt and pepper to taste.
- Remove from heat and adjust consistency by thinning with more stock if needed.
SAUTEED SHRIMP OVER POLENTA
Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Provided by Mary Young
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
- Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.
Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g
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- Pour the water and milk into a large saucepan and bring to a boil. Whisk in the polenta and cook 2-3 minutes or until thickened, whisking constantly. Remove from the heat and whisk in the salt, olive oil and Parmesan cheese. If the polenta is too thick, whisk in a bit more water until desired consistency is reached. Taste and adjust seasoning, if necessary. Scoop into bowls.
- In a large skillet, heat olive oil to medium. Add the shrimp, season with half of the salt and black pepper and cook 1-2 minutes per side or until the tails are slightly curled and the shrimp is opaque. Transfer the shrimp into the bowls with polenta.
- To the skillet, add the spinach, garlic and the remaining salt and black pepper and sauté 30-60 seconds or until the spinach is wilted. Scoop into the bowls with the polenta and shrimp.
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