Smoky Mountain BBQ Shrimp Boil with Crispy Polenta

Allergens

Shellfish (shrimp), Soy (pickling spice)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups corn kernels, fresh or frozen
• 1 cup diced red potatoes
• 1 cup chopped smoked sausage
• 1/4 cup pickling spice
• 1 tbsp Old Bay Seasoning
• 1/2 cup lemon juice
• 1/2 cup white wine
• 4 cups water
• 2 cups polenta
• 4 cups chicken broth
• 4 tbsp butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, combine shrimp, corn, red potatoes, smoked sausage, pickling spice, Old Bay Seasoning, lemon juice, white wine, and water. Bring to a boil over high heat. Reduce heat to low and simmer for 8 minutes. Remove from heat and let stand for 5 minutes.
2. In another large pot, bring chicken broth to a boil. Slowly pour in the polenta while stirring constantly. Cook over medium heat for 5 minutes or until thickened. Stir in butter and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
3. Drain shrimp and vegetables, reserving cooking liquid. Discard pickling spice. Combine drained ingredients with polenta on a large serving platter. Garnish with fresh parsley. Serve immediately.

Chef’s Insight

The smoky broth infuses the shrimp with its rich flavor, creating an unforgettable taste experience.

Notes

This dish is best enjoyed with a cold beverage and good company.