Southern Grill Lunch: Tennessee Firecracker Shrimp & Polenta

Allergens

Shrimp, gluten

Ingredients

• 12 large shrimp, peeled & deveined 1 cup cornmeal 1 cup water 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup all
• purpose flour 1/2 cup panko breadcrumbs 1/2 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1/4 teaspoon ground mustard 1/4 cup hot sauce (preferably Tennessee
• made) 1 tablespoon Worcestershire sauce 1 tablespoon olive oil Fresh parsley, chopped, for garnish

Instructions

1. In a medium saucepan, whisk together the water, milk, salt, pepper, and seasonings. Bring to a boil over medium heat. Slowly add in cornmeal, stirring constantly until fully incorporated. Reduce heat to low and cook for 5 minutes or until thickened. Remove from heat and set aside.
2. In a shallow dish, combine flour, panko breadcrumbs, cayenne pepper, thyme, and ground mustard. Dredge shrimp in the mixture, ensuring even coating.
3. In a separate shallow dish, whisk together hot sauce and Worcestershire sauce. Add shrimp to the sauce and turn until fully coated.
4. Heat olive oil in a large skillet over medium high heat. Remove shrimp from sauce, allowing excess to drip off. Add shrimp to the skillet and cook for 2 minutes per side or until cooked through.
5. To serve, place a dollop of polenta on each plate, top with firecracker shrimp, and garnish with fresh parsley.

Chef’s Insight

Experiment with different hot sauces and seasonings to find your perfect firecracker flavor combination.

Notes

For an extra smoky flavor, use hickory or applewood for grilling.