Oven Barbecue Shrimp with Sweet Potato Polenta
Servings: 4
Ingredients
- 2 lbs Gulf Shrimp (16-20 count), peeled with tail on and deveined
- ¼ cup unsalted butter, melted
- ¼ cup chili sauce (tomato-based, North-American style)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1-2 teaspoons Sriracha (Asian Hot Sauce)
- 1 teaspoon Smoked Paprika
- Salt and pepper
- 1 tablespoon chopped fresh thyme
- Sweet potato polenta, for serving (recipe below)
Instructions
- Pre-heat the oven to 350F.
- In a large bowl whisk together the butter, chili sauce, Worcestershire, lemon juice, Sriracha and smoked paprika. Toss in the shrimp in the sauce and sprinkle with a pinch of salt and pepper.
- Lightly oil a large baking dish and pour the shrimp with sauce into the baking dish. Spread out the shrimp into a single layer.
- Bake the shrimp for about 8-10 minutes and just before the shrimp are done turn on the broil and slightly brown the shrimp. Watch the shrimp carefully or they’ll burn. (yes, I did this)
- Spoon the sweet potato polenta onto a platter or large bowl and pour the shrimp over the polenta.
- Sprinkle with chopped fresh thyme and serve hot.
Notes
When I made this it got a bit of a Thai twist - I used Thai chili sauce instead of the canned tomato-based sort that is readily available in other parts of the world. The chili sauce listed below is the type that you will likely find in the canned-goods section of the grocery store. In a pinch though, I can vouch for the delicious (although Asian) flavor that comes through when using Thai chili dipping sauce.
Recipe adapted just a tad from Karista's Kitchen.
Recipe adapted just a tad from Karista's Kitchen.