Slap Ya Mama Cajun Shrimp with Seared Polenta and Red Pepper Coulis

Cajun Spiced Shrimp

by Sarah Kwan

1 pound extra large shrimp, shelled and deveined (31-40 count)
1/2 teaspoon Slap Ya Mama Original Cajun Seasoning
1/4 teaspoon Slap Ya Mama Hot Cajun Seasoning
2 Tablespoons olive oil
zest of half a lime

Mix together Slap Ya Mama seasoning, olive oil and lime zest, then toss in shrimp, cover and marinate overnight.

Sautee in a pan with 1 Tablespoon olive oil.

Polenta

3 1/4 cups water
1 clove garlic, minced
1 teaspoon salt
1 cup yellow cornmeal
1 1/2 Tablespoons unsalted butter
pinch coriander
black pepper to taste

Bring water and garlic to a boil in a heavy saucepan, then stir in salt and cornmeal. Cook on low, stirring often, until mixture is thick (approx 15 minutes). Remove from heat, stir in butter and coriander, and add black pepper to taste. Transfer to a 8"x8" nonstick baking pan and let cool for 1/2 hour, then place a sheet of cling wrap on top and smooth out the surface so that it is even. Chill thoroughly in fridge.

Turn out well-chilled polenta onto a cutting board and cut into 16 squares.

Heat 3 Tablespoons olive oil in a nonstick pan on medium-high heat, then sear polenta for 5-6 minutes on each side.

Drain on paper towel-lined plate.

Roasted Red Pepper & Sundried Tomato Coulis

3 large red bell peppers
2 pieces sundried tomato (packed in oil)
1 small clove garlic
2 Tablespoons olive oil

Turn your oven broiler to high with a rack in the middle of the oven.

Wash the peppers, cut out the core, then halve and remove the seeds and ribs. Flatten slightly, skin side up, on a baking sheet. Brush with 1 tbsp olive oil, and broil until the skins blister and blacken, rotating if necessary. Remove peppers from oven, transfer to a bowl and cover for 15 minutes to steam and soften them. Peel off the skin with a knife (they should slip off easily).

Puree peppers and all other ingredients in a blender, then strain through a fine mesh sieve.

To assemble:

Spoon a few teaspoons of red pepper coulis onto a plate. Place a piece of polenta in the middle, then top with two pieces of shrimp. Garnish with sliced green onions and serve.