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Griddled Polenta Cakes and Spicy Chipotle Shrimp

Foxes Love Lemons
  • minutes
  • Serves 4

INGREDIENTS

1 1/4

lbs Raw 26-30 count peeled and deveined shrimp

1

Cilantro, fresh leaves

3

Garlic cloves

4

Green onions

1/2 tsp

Marjoram, dried

1

Chipotle pepper in adobo sauce

1

jar Salsa, mild chunky

1

Roll refrigerated polenta, cut into 1/4-inch slices

1/4 tsp

Black pepper, freshly ground

1/4 tsp

Kosher salt

1 tbsp

Olive oil

1/3 cup

White wine, dry