Polenta:3 cups chicken stock1 cups polenta1 cup parmesan cheese1 tbsp chopped green onion½ tsp crushed red pepper2 tbsp olive oil
Shrimp:8 Shrimps4 basil leaves
Red Pepper Sauce:2 red pepper2 tbsp olive oil1 chipotle in adobo1 garlic clove1 tbsp lemon juice
Yellow Pepper Sauce:2 yellow peppers2 tbsp olive oil2 tbsp white wine vinegar1 tbsp white balsamic vinegar
For Polenta:1. Bring chicken stock to a boil.2. Add polenta cook until soft.3. Stir in remaining ingredients .4. Pour on a sheet pan and let cool.5. Cut into desired sizes after cooled. 6. In a non-stick pan cook polenta cakes in the oil until golden brown before servings.
For Shrimp:1. Grill shrimp until done. Do not overcook.For Pepper Sauces:1. Roast peppers.2. Put them in a bowl and cover with plastic wrap for ten minutes. 3. Remove from bowl, peel and remove seeds.4. Combine roasted pepper (yellow and red respectively) all ingredients in a blender and blend until smooth.
For complete dish:Assemble on plate alternating polenta cake, basil, and shrimp. Finish with roasted pepper sauces as a garnish