Author: Adapted from 82 Queen World Famous BBQ Shrimp & Grits
Ingredients
Shrimp
1 1/2poundscleaneddeveined, raw shrimp, tails removed (I used extra large shrimp - 26-30 per lb.)
1tablespoonbutter
1tablespoonolive oil
salt & pepperto taste
chopped parsleyoptional
BBQ Sauce
1/3cupchopped onionI used red onion
1/3cupchopped pepperred or yellow
1/3cupchopped celery
2/3cupBBQ Sauce
1/2cup+ watermade need a few more tablespoons
Polenta
1cuppolenta
2cupsmilkI used whole milk
2cupswaterdivided
1tablespoonsbutter
2/3cupshredded cheddarI used sharp cheddar
1teaspoonsalt
pepper to taste
Instructions
Shrimp
Heat 1 tablespoon of olive oil and butter in large saute pan. Season shrimp lightly with salt and pepper. Saute shrimp until just pink, about 1 -2 minutes per side. Remove to a dish and cover to keep warm.
BBQ Sauce
In same saute pan cook onion, red pepper and celery, covered, until tender, about 5-10 minutes, stirring occasionally. Add BBQ sauce and whisk in 1/2 cup water to create a sauce the consistency of a glaze. If it needs additional thinning or seems too tangy, whisking in more water 1 tablespoon at a time. Continue to simmer sauce for a few minutes to meld flavors.
Polenta
While veggies for BBQ sauce are cooking, bring 1 cup of water and 2 cups of milk to a boil. Combine 1 remaining cup or water with cornmeal and salt. Slowly pour cornmeal mixture into boiling liquid, stirring constantly. Cook until thickened, stirring frequently. Cover; continue cooking over low heat for 5 minutes; stir. Add butter and cheese and stir until melted and combined. Season with pepper and additional salt, if desired.
Finishing Shrimp & Cheesy Polenta
Add shrimp to BBQ sauce and turn to coat. Cover and simmer gently for 1 minute to rewarm. Spoon polenta onto plates and top with shrimp and BBQ sauce. Top with chopped parsley, if desired and serve immediately.