Home » Grilled Rosemary Garlic Shrimp w/ Polenta Cake | In The Kitchen

Grilled Rosemary Garlic Shrimp w/ Polenta Cake | In The Kitchen

Chef Chris Lambert with the Admiral Hotel stops by Studio 10 to make a delicious dish: grilled rosemary garlic shrimp with polenta cake, toasted goat cheese, and topped with roasted red pepper sauce. He’s also getting us ready for a big food and wine pairing at the Admiral!

Grilled Rosemary Garlic Shrimp

INGREDIENTS:

  • 12 peeled and deveined shrimp
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 teaspoon crushed Aleppo pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

STEPS:

*Combine all ingredients together let marinate for 30 minutes. Next place shrimp on a hot grill over indirect heat. Cook

until just done and firm to the touch. Transfer cooked shrimp to a tray.

Polenta

INGREDIENTS:

  • (1 part polenta to 4 parts water)
  • 1 cup polenta
  • 4 cups water
  • 2 tablespoons salt
  • ½ cup Parmesan cheese
  • 4 tablespoons butter
  • Black pepper to taste

STEPS:

Bring water to a boil add salt then slowly stream in the polenta whisking constantly to prevent lumps. Cook for 15 minutes

stirring often. After 15 minutes turn on low heat and continue stirring with a wooden spoon for 20 more minutes. Next

take the polenta off the heat and stir in the Parmesan, butter and black pepper. To make the polenta cake transfer the warm

polenta to a baking tray lightly sprayed with non-stick Pam. Spread the polenta evenly over the tray cover with plastic wrap

and refrigerate over night. Then cut the chilled polenta into rounds or squares and warm in the oven. Set aside after warmed for assembly.

Roasted Red Pepper Sauce

INGREDIENTS:

  • 4 red bell peppers
  • 1 cup olive oil
  • 4 cloves roasted garlic
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper & salt

STEPS:

Rub 1 teaspoon of the olive oil on the red pepper place on grill to char. Once charred place peppers in a bowl then cover

with plastic wrap for 45 minutes. Next peel off the charred skin from the peppers add to a blender with the rest of the

ingredients. Blend until smooth.

ASSEMBLY:

Place the cut out polenta on a serving plate add goat cheese to the top then toast in 400 oven for 10 minutes. Next add the

grilled shrimp on top finish with a roasted red pepper sauce.

SPECIAL EVENT INFO:

  • Amuse-bouche Food & Wine Pairing
  • Thursday, April 15, 2021; 6:00pm
  • The Admiral Hotel, 251 Government Street, Downtown Mobile, AL
  • Tickets: Click here

Here’s a sneak peek at the menu:

Amuse-bouche

ə-ˈmyüz-ˈbüsh , ˈä-ˌmüz-ˈbüsh , -ˌmᵫz- plural amuse-bouches also amuses-bouches ə-​ˈmyüz-​büsh , -​ˈbü-​shəz , ˈä-​ˌmüz-​ˈbüsh , -​ˈbü-​shəz , -​ˌmᵫz-​

A small complimentary appetizer offered at some restaurants

French, literally, (it) entertains (the) mouth

Amuse

Mushroom, Fennel, Roasted Red Pepper Tart, Romesco, Fried Capers ~ Sparkling Rose

First Plate

Charred Tomato Gazpacho, Avocado Relish, Aleppo Pepper Papitatas ~ Verdejo

Second Plate

Smashed Fingerling Potatoes, Olive Oil, Lemon Thyme, Sea Salt, Roasted Garlic Aioli ~ Bordeaux

Third Plate

Harissa Roasted Cauliflower, Lime Creama, Dried Lime Peel ~ Chardonnay

Fourth Plate

Bacon Wrapped Chorizo Stuffed Dates, Spicy Tomato Sauce, Blistered Manchego ~ Pinot noir

Fifth Plate

Garlic-Rosemary Grilled Shrimp, Polenta Cake, Toasted Goat Cheese ~ Viognier

Sixth Plate

Feta Stuffed Lamb Meat Balls, Tomato Jam, Pine Nuts ~ Languedoc

Seventh Plate

Salmon Croquettes, Crispy Brussels Sprouts, Red Curry Hollandaise ~ Rose

Final Plate

Marcona Almonds, Spanish Blue & Manchego Cheese, Admiral Honey & Quince Jam ~ Cabernet Sauvignon

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