All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1/2     C                   Fine cornmeal
16      oz                  Fish stock or clam juice
3        Tbsp              Butter
                               Salt
                               White Pepper
1/2     C                   Flour
2        C                   Peanut oil
1        C                   Oven dried tomatoes (Click here for recipe)
2        Tsp                Garlic- minced
2        Tsp                Lemon zest
2        lbs                 Peeled & deveined shrimp (size U-12 recommended)
2/3     C                   Spice Union Polynesian Luau Spice Blend

 

 

Prepare the polenta cake:

1. Place the butter and fish stock or clam juice into a 3 quart sauce pan.

2. Bring the fish stock mixture to a boil.

3. Briskly stir in the cornmeal with a whisk or wooden spoon and keep stirring until the mixture thickens and is boiling.

4. Lower the temperature to a simmer and let cook for 40-45 minutes, stirring every 7 minutes.

5. Season the polenta with salt and white pepper.

6. Line a loaf pan or baking dish with plastic wrap, leaving plenty of plastic wrap over-lapping the sides.

7. Pour the polenta into the loaf pan or baking dish and fold the plastic wrap over the top of the polenta.

8. Let the polenta come to room temperature, then refrigerate overnight.

9. The next day, turn the polenta out of the loaf pan or baking dish and unwrap from the plastic wrap.

10. Cut the polenta into rectangular cakes.

11. Dredge the polenta cakes in flour seasoned with salt and pepper.

12. Heat the peanut oil in cast iron pan to 375°F.

13. Gently place the floured polenta cakes into the hot peanut oil and fry for 4-5 minutes or until golden brown and crisp on all sides.

14. Place the fried polenta cakes on a rack over a cookie sheet and place in a 200°F oven to stay hot.
     

Prepare the tomato confit:

1. By hand, chop the oven dried tomatoes until a salsa consistency.

2. In a bowl, mix together the chopped tomatoes, garlic and lemon zest.
    

Prepare the shrimp:

1. Preheat your grill to high heat.

2. Place the shrimp in a large bowl.

3. Add the olive oil to the bowl and toss the shrimp to thoroughly coat with the olive oil.

4. Add the Spice Union Polynesian Luau Spice Blend and toss again to evenly coat all the shrimp.

5. Place the shrimp on the grill, over direct heat.

6. Cook the shrimp for about 2-3 minutes per side.

7. Assemble the shrimp on top of the polenta cake and garnish the plate with the tomato confit.