Chili Oil-Roasted Shrimp
Cheddar-Black Pepper Polenta
Ingredients
- 2 jalapeño peppers, thinly sliced
- 3 Tbsp minced garlic
- ½ cup olive oil
- 2 lb peeled and deveined, large raw shrimp
- ¼ cup chopped fresh cilantro
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 450ºF. Cook jalapeños and garlic in hot oil in a small saucepan over medium heat, stirring occasionally, 2 minutes. Remove from heat.
- Carefully toss together shrimp and oil mixture on a large rimmed baking sheet; spread in a single layer. Bake 5 to 6 minutes or until shrimp turn pink.
- Sprinkle shrimp with cilantro; drizzle with lemon juice, and season with salt and pepper to taste.
Side Dish Ingredients
- 1 (48-oz) carton chicken broth
- 1½ cups quick-cooking polenta
- 1 cup shredded Cheddar cheese
- 1 tsp pepper
Side Dish Instructions
- Bring broth to a boil in a large saucepan over medium-high heat; stir in polenta. Cook 5 to 10 minutes or until liquid is absorbed and polenta is tender.
- Remove from heat, and stir in cheese and pepper; season with salt to taste.
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