Smoky Low Country Shrimp Sauté with Polenta Cakes
Smoky Low Country Shrimp Sauté with Polenta Cakes Serving Size: 4 entrees or 8 appetizers 4 entrees or 8 appetizers Ingredients - 1 1/2 lbs.
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Ingredients
- 1 1/2 lbs. large shrimp (16/20s) peeled/deveined/patted dry with paper towels
- 2 Tbsp. Dale’s Smokehouse Blend BBQ rub, divided
- 1 (18 oz.) shelf stable package prepared polenta, cut into 8, 1/2”-3/4” rounds
- 6 Tbsp. olive oil, divided
- 1 large (6 oz.) lemon, zested and halved
- 4 oz. Unsalted butter, cubed
- 1/2 cup thinly sliced green onion tops, divided
- 1/4 cup chopped parsley
- 1 tsp. kosher salt
- 1/2 tsp. ground coriander
- 12 oz. smoked sausage link, cut into 1 1/2” diagonal pieces
- 1 (6 oz.) red onion, peeled and cut into 8 wedges, retaining the core to hold wedges together
- 1 (8 oz.) bag multicolored sweet baby peppers, sliced into rings (2 cups slices)
- 2 ears corn, shucked and kernels shaved (about 2 cups corn kernels)
- 4 thick slices of hearty bread, such as ciabatta, halved into triangles
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