Posted on August 05, 2013 by Anne Milneck | 0 comments
Buttery, spicy and delectable. You'll forget your manners with this dish as you sop up the sauce with warm french bread. Blended in Walker, Louisiana, Andy Roo's BBQ Shrimp seasoning lends the perfect spice to this dish. Using peeled, deveined, tail-on shrimp yields a less messy version of BBQ Shrimp. Serve over creamy polenta or grits for a quick meal that will get rave reviews.
1 lb peeled, deveined, tail-on shrimp
1/2 cup butter
3 Tbl Worcestershire Sauce
1/4 cup Arbequina Extra Virgin Olive Oil
1 cup Polenta
1 cup water
1 1/4 cups milk
1 tsp salt
1/2 cup grated cheddar cheese
Preheat oven to 375 degrees. Place the butter and worcestershire sauce in an oblong baking dish and place in the oven. Once melted, remove from the oven and add the olive oil, Andy Roo's BBQ shrimp seasoning and stir. Place the shrimp in the baking dish and stir to combine. Place back in the oven and bake for about 10 minutes or until the shrimp are pink and completely cooked through.
While baking the shrimp, prepare the polenta according to package directions using the water and milk as the liquid. Be sure to salt the water/milk prior to adding the polenta. Stir in the cheese prior to serving.
To serve, place a spoonful of polenta in the center of a wide soup bowl. Arrange a serving of shrimp around the polenta and add a few spoonfuls of sauce to the dish. Serve with warm french bread.
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