New Orleans BBQ Shrimp and Cheddar Polenta

BBQ Shrimp 16 large shrimp (shell on)

½ cup Worcestershire sauce

2 Tbl Lemon

2 tea ground pepper

2 tea cracked black pepper

1 tea minced garlic

1 ½ cups of unsalted butter

2 tea Creole seasoning

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.

Creole Seasoning

1 ½ cup paprika

¾ cup black pepper

½ cup kosher salt

1/3 cup granulated garlic

1/3 cup dried thyme

1/3 cup dried oregano

1/3 cup dried basil

¼ cup granulated onion

¼ cup cayenne

Cheddar Polenta

1 1/2 cups water

2 cups milk

1 bay leaf

2 teaspoons chopped fresh thyme leaves

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup polenta

4 tablespoons unsalted butter

1/2 cup grated cheddar cheese

2 tablespoons grated Parmesan

In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, bay leaf, thyme, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.

Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.

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