Smoky Low Country Shrimp Sauté with Polenta Cakes
Serving Size:
4 entrees or 8 appetizers
 
Ingredients
  • 1 1/2 lbs. large shrimp (16/20s) peeled/deveined/patted dry with paper towels
  • 2 Tbsp. Dale’s Smokehouse Blend BBQ rub, divided
  • 1 (18 oz.) shelf stable package prepared polenta, cut into 8, 1/2”-3/4” rounds
  • 6 Tbsp. olive oil, divided
  • 1 large (6 oz.) lemon, zested and halved
  • 4 oz. Unsalted butter, cubed
  • 1/2 cup thinly sliced green onion tops, divided
  • 1/4 cup chopped parsley
  • 1 tsp. kosher salt
  • 1/2 tsp. ground coriander
  • 12 oz. smoked sausage link, cut into 1 1/2” diagonal pieces
  • 1 (6 oz.) red onion, peeled and cut into 8 wedges, retaining the core to hold wedges together
  • 1 (8 oz.) bag multicolored sweet baby peppers, sliced into rings (2 cups slices)
  • 2 ears corn, shucked and kernels shaved (about 2 cups corn kernels) 
  • 4 thick slices of hearty bread, such as ciabatta, halved into triangles
Directions
  1. Preheat an outdoor gas griddle to 375°F-400°F.
  2. Place prepared shrimp on a baking sheet and season evenly with 2 teaspoons Dale’s Smokehouse BBQ rub.
  3. Place polenta rounds on a plate; drizzle with 1 tablespoon olive oil, sprinkle evenly with 1 teaspoon Dale’s Smokehouse BBQ rub.
  4. Place lemon zest, 1 teaspoon Dale’s Smokehouse BBQ rub, butter, 1/4 cup green onion slices, 1 tablespoon chopped parsley, salt and coriander in a glass measuring cup; microwave on high 30-45 seconds to melt butter. Stir to combine ingredients. Set aside. 
  5. Combine prepared sausage, red onions, peppers, and corn in a bowl. 
  6. Drizzle hot griddle with 3 tablespoons olive oil; spread sausage mixture on half of griddle in a single layer, sprinkle evenly with remaining 2 teaspoons Dale’s Smokehouse BBQ rub. Place lemon halves cut sides down on griddle. Place polenta rounds on the other side of the griddle. Cook everything 3-5 minutes, then stir or turn, and cook another 3-5 minutes, or until sausage is lightly browned and vegetables are tender and lightly browned. Polenta cakes should be crispy on the outsides and lightly browned. Lemon halves are done once lightly browned on the cut sides, and can be removed from the griddle. Remove sausage mixture and the polenta cakes from griddle to a rimmed baking sheet to keep warm. 
  7. Drizzle remaining 3 tablespoons oil on griddle surface; place shrimp in a single layer on one side of griddle, and place bread slices, cut sides down, on other side. Cook shrimp 2-3 minutes on one side, then turn and cook another 2-3 minutes on other side, or until shrimp are opaque, and lightly browned on outsides. Bread should be toasted on the cut sides in 2-3 minutes and can be removed to a plate. 
  8. Once lemon halves have cooled enough to handle, squeeze lemon juice into melted butter mixture; stir to combine, and reheat if needed. Place polenta cakes on a platter with the sausage mixture, shrimp, and bread. Serve with butter mixture and remaining green onions for garnish. Enjoy!