BBQ Shrimp with Polenta & Avocado Feta Salsa + a giveaway.
You can’t live in Texas your whole life and not have a thing for BBQ.
Usually BBQ sauce means ribs + brisket + sausage + baked beans + cole slaw. Except I hate cole slaw. Unless it’s the Asian kind. Or the broccoli kind. All other cole slaw (and potato salad) is wasted on me. Maybe it’s all the mayo. Mayo gives me the heebie-jeebies.
Oh…and bar-b-que isn’t bar-b-que without cornbread. Oh YASSSS, some little cornbread muffins are the perfect BBQ accompaniment. But if you don’t have cornbread, polenta is an acceptable substitute. I mean, it’s still corn-based. It’s like doughy cornbread. What more could one need?!
So the nice people at Stubb’s sent me some BBQ sauce. Andrew was obsessed with this BBQ sauce. He added it to his lunches everyday for a week. I had to hide it in the fridge so he wouldn’t use it all before I made this recipe. And if he liked it you know it has to be good because he’s smart and says things like, “let’s drink a bottle of wine and watch a Channing Tatum movie.” Oh that satisfaction when you know you totally married the right person.
We shared some two buck chuck and watched The Vow. Yay Thursday night fun.
For this recipe, I went for a less heavy BBQ meal by tossing some shrimp with Stubb’s BBQ sauce and serving it atop polenta and avocado. Not your usual marbled brisket, but nice for a quick weeknight BBQ meal.
And we’ve got a giveaway!! Simply leave a comment below telling me what you would do with your BBQ sauce prize. The winner gets 4 coupons for free Stubb’s products + a Stubb’s cookbook!
- 1 lb raw large shrimp, peeled & deveined
- 2 tablespoons butter
- 3/4 cup Stubb's Sweet Heat BBQ Sauce
- 1 cup cornmeal (or polenta)
- 2 cups chicken broth, reduced sodium
- 1/4 cup parmesan, shaved
- 1 small avocado, diced
- 1/3 cup feta cheese, crumbled
- In a sauce pot, bring chicken broth to a boil. Stream in cornmeal, vigorously whisking the entire time so it doesn't get lumpy. Reduce heat to medium and continue whisking until cornmeal begins to thicken, about 8 minutes. Reduce heat to low and cover. Stir the polenta every 5 minutes while preparing the rest of the dish. Be sure to scrap the bottom and sides of the sauce pan, otherwise the polenta may burn.
- Season shrimp with salt/pepper. In a saute pan over medium-high heat, melt butter and add shrimp. Cook through, about 2-3 minutes per side. Pour BBQ sauce into the saute pan and stir to coat shrimp in the sauce. Turn off heat.
- Make your salsa by combining diced avocado and feta crumbles. Season with salt and pepper.
- Just before serving, stir 1/4 cup parmesan into your polenta.
- To plate, start with a layer of polenta and top with with BBQ shrimp & avocado salsa.