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Fired-Up Polenta Shrimp Rounds

I like to do more with my grill than just sear steaks and burgers. This is a great way to expand your horizons. —Jennifer Rodriguez, West Jordan, Utah
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    1 dozen


  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons lime juice
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • SAUCE:
  • 1/2 cup mayonnaise
  • 1 green onion, finely chopped
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 1 tube (1 pound) polenta, cut into 12 slices
  • 2 tablespoons seafood seasoning


  • In a large resealable plastic bag, combine the first six ingredients. Add shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours. In a small bowl, combine the sauce ingredients; chill until serving.
  • Sprinkle polenta with seafood seasoning. Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill polenta and shrimp, covered, over medium heat for 5-8 minutes or until polenta is lightly browned and shrimp turn pink, turning once.
  • Spoon sauce over polenta; top with shrimp.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 appetizer: 153 calories, 10g fat (1g saturated fat), 49mg cholesterol, 556mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 7g protein.

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