Drunken BBQ Shrimp with Baked Polenta (‘Tun Cornmeal’)

Image © Noel Cunningham

“This dish combines the best of ‘all’ worlds – alcohol, seafood and BBQ! Need I say more?” – Chef Noel Cunningham, Cuisine by Noel

 

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Drunken BBQ Shrimp with Baked Polenta (‘Tun Cornmeal’)
Course: Main Dish
Servings: 4
Author: Noel Cunningham
Ingredients
For the Shrimp:
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 3/4 teaspoon salt
  • 1 tsp. sugar
  • 2 lb. large shrimp peeled and deveined
  • 1 Tbsp. unsalted butter
  • 3 large cloves garlic minced
  • Sliced scallions for garnish
  • For the BBQ Sauce:
  • 1/2 cup ketchup
  • 1 tsp. fresh lemon juice
  • 2 Tbsp. Worcestershire sauce
  • 1/4 cup water
  • 1 - 2 shots vodka or tequila
  • 2 tsp. vinegar
Baked Polenta ('Tun' Cornmeal)
  • 1 Tbsp. butter
  • 1 stalk scallion and thyme chopped
  • 1 small onion finely chopped
  • 1 Tbsp. minced garlic
  • 1 whole scotch bonnet pepper
  • 3 cups coconut milk
  • 1 cup vegetable stock or water
  • 1 tsp. kosher salt
  • Freshly ground black pepper
  • 1 lb. refined cornmeal
Preparation
  1. Prepare the shrimp: mix the paprika, chili powder, cumin, sugar and salt together in a large bowl. Add shrimp to the spices and toss to coat evenly. Set aside.
  2. Make the BBQ sauce: in a bowl, mix together all the ingredients for the BBQ sauce.
  3. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently until the shrimp is almost cooked but still opaque in spots about 3 to 4 minutes.
  4. Pour BBQ saauce over the shrimp and cook for an additional 1 to 2 minutes. Sprinkle with scallions.
  5. Preheat oven to 350 degrees F. Grease baking sheet and set aside.
  6. In a heavy bottom saucepan melt butter, add chopped scallion, thyme, onion, garlic and scotch bonnet pepper; sauté for 4 minutes.
  7. Add coconut milk, stock or water, salt and black pepper, and bring to a boil; gradually add cornmeal and stir constantly to avoid lumping. Cook for 20 minutes on a low flame while stirring constantly.
  8. When polenta is thick and smooth, pour it into the prepared pan and spread evenly.
  9. Bake in oven for 15 to 20 minutes. Once cooked, allow to cool in pan.
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