Jackson in New Orleans, Chef Michael Brewer
Baja Shrimp with Cheddar Cheese and Jalapeno Polenta
Ingredients
1 ounce (28 grams) orange juice
1 ounce (28 grams) lemon juice
1 ounce (28 grams) lime juice
2 ounces (57 grams) pineapple juice
4 sprigs cilantro roughly chopped
1 ripe avocado, diced
1 ounce (28 grams) Malibu Coconut Rum
1 teaspoon (5 grams) honey
1 green bell pepper
1 ripe tomato
1 red onion
4 pineapple rings, 1-inch thick
48 48 large shrimp, deveined and butterflied
1½ cups (340 grams) yellow cornmeal
6½ cups (1.5 liters) water
3 medium jalapenos, finely chopped
2 cups (454 grams) grated sharp cheddar cheese
Salsa
Slice tomato and onion in rings 1-inch thick. Cut bell pepper into quarters lengthwise and discard seeds. Place tomatoes, onions, green peppers, and pineapples on a hot grill for two minutes on each side or until nicely charred (vegetables should still be al dente). Remove from grill and chop roughly. Mix vegetables with lemon, lime, orange, and pineapple juices along with rum, honey, cilantro, and avocado, in a large mixing bowl to form salsa. Season with salt and pepper to taste.
Polenta
Bring water to a rolling boil and add corn meal. Stir until polenta is thick and creamy (about 2 minutes) and remove from heat. Add jalapenos and cheddar cheese and stir until completely incorporated. Season with salt and pepper to taste and keep hot. If polenta becomes too thick, stir in heavy cream to loosen.
Grilled Shrimp
Marinate shrimp for 10 - 30 minutes in a mixture of olive oil, balsamic vinegar, and dried oregano, thyme, basil, and cilantro (Italian dressing works as well). Grill until done (about 2 - 3 minutes on each side). Spoon a generous portion of polenta on a plate and place 8 shrimp around the edges of the polenta. Spoon salsa over the polenta and serve.
Makes 6 servings.
