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Ingredients

Grilled Shrimp Marinade

• Colossal shrimp, peeled & deveined
• 2–3 tbsp olive oil
• Juice of 1 lime
• 2–3 cloves garlic, minced
• Kosher salt & black pepper
• Crushed red pepper flakes

Parmesan Polenta Cakes

• 1 cup polenta (or coarse cornmeal)
• 3–4 cups chicken stock (as needed)
• Kosher salt & black pepper
• Parmesan cheese, grated
• Olive oil (for pan frying)

Butter-Lemon Pan Sauce

• Olive oil
• 1 shallot, diced
• 1 red onion, halved and sliced
• Cherry tomatoes, halved
• Artichoke hearts, drained (halved or quartered)
• 3–4 cloves garlic, minced
• Plenty of butter
• Squeeze of lemon
• Kosher salt, black pepper, and crushed red pepper flakes

Directions

1) Marinate the Shrimp

1. Toss shrimp with olive oil, lime juice, garlic, salt, pepper, and red pepper flakes.
2. Let it sit while you make the polenta (15–30 minutes).

2) Make & Chill the Polenta

1. In a pot, bring chicken stock to a simmer. Slowly whisk in polenta.
2. Cook on low, stirring often, until thick and creamy (follow your polenta’s timing).
3. Season with salt and pepper, then stir in Parmesan until it tastes right.
4. Press polenta into a loaf pan and refrigerate until firm (30–60 minutes).

3) Grill the Shrimp (Big Green Egg)

1. Preheat the Egg for direct grilling (medium-high heat).
2. Grill shrimp direct until just cooked through—do not overdo it. (They cook fast.)
3. Pull shrimp and set aside.

4) Pan-Fry the Polenta Cakes

1. Slice chilled polenta into cakes.
2. Pan fry in olive oil until golden and crisp on both sides. Remove and set aside.

5) Make the Sauce & Finish

1. In the same pan, add a little olive oil and sweat the diced shallot over medium-low.
2. Halfway through, add halved cherry tomatoes, red onion, and artichoke hearts. Cook until everything is tender and glossy.
3. Add garlic, then add plenty of butter and a squeeze of lemon. Season with salt, pepper, and red pepper flakes.
4. Add shrimp back to warm through, then spoon the sauce over the polenta cakes.
5. Serve immediately (finish with chopped parsley if you’ve got it).

Tip: Keep the heat moderate once the butter goes in. You’re chasing glossy, buttery, not scorched.