KC Restaurant Week 2020 Recipe: Smoke Brewing Co.'s Jumbo Shrimp with Fried Polenta Cakes in Cajun C

Ingredients

• 32 ounces water
• 3 ounces vegetable or chicken base
• 7 ounces cornmeal, fine ground
• 2/3 cups parmesan cheese, grated
• 1 teaspoon black pepper, coarsely ground
• Shrimp shells (from sauce recipe below)
• 1 yellow onion, medium size, chopped
• 1 cup dehydrated celery
• 1/2 cup fennel, chopped
• 1 tablespoon canola oil
• 1 quart cold water
• Salt to taste
• 1 pound 16/20 shrimp with shells on
• 1 teaspoon shallots, finely minced
• 1/4 cup dry white wine
• 1 teaspoon Cajun seasoning
• 1 cup shrimp stock (see above)
• 1 ounce cold butter, unsalted
• 1 ounce heavy cream
• 1/2 ounce fresh parsley