1.Polenta:In small pot add oil and let heat up.Then sauté onion with roasted corn and pepper mix keeping 1 tablespoon of corn and peppers for garnish.Once onions are cooked, 3 minutes, add chicken stock into pot allow stock to reach a boil.Add salt and pepper mix.Then add polenta and reduce heat to medium low and continue stirring for three to four minutes.Then turn off heat and stir in grated smoked Gouda cheese.Next pour into a 9x13 pan and place in cooler for three hours or until polenta is set.Once cooled flip pan onto cutting board to remove polenta in one piece.Cut into 4” squares and then in half to make triangles. Mix together flour and Tony Chachere’s together. Then coat polenta triangle in flour and dip in the egg wash* and then coat fully with panko.
2.Slice French bread on a bias 1.5 inches thick.
3.Garlic Butter:Soften one stick of butter.Then add 1 teaspoon of minced garlic and 1 teaspoon of chopped parsley.Then add a pinch of salt and pepper.
4.Using garlic compound butter spread on each piece of bread.
5.Peel, and devein shrimp.Make sure to remove tail.
8.Slice on a bias jalapeños.
10.Squeeze lime juice and add to a food processor with 3 cups of cilantro stem and leaves.Puree to mix with lime juice.
1.Heat a large sauté pan with oil until oil has reached smoking point.Then add shrimp and season with a teaspoon of salt and pepper mix.
2.Let shrimp sear in hot pan for one minute then add shallots, jalapeños, and tomatoes.
3.Toss veggies and shrimp and allow to cook for 3 minutes.
4.Next deglaze pan with Tequila and lime juice allow to reduce for one minute.Once liquid is almost cooked out mount with two tablespoons of butter.
5.Fry polenta cake for four minutes at 350 degrees.
6.Place shrimp sauté over top polenta cake.
7.Toast one piece of garlic bread per order and place on plate next to salad.
8.Garnish with a pinch of roasted corn and peppers, parsley, and with a piece of garlic bread.
*Egg wash: Mix 4 cups of buttermilk with 1 cup of beaten eggs.