GRILLED SHRIMP & VEGGIE POLENTA

4 servings
 
1 # JUMBO SHRIMP raw, peeled and deveined, tails removed
7 T OLIVE OIL, divided
1 ½ T JAMAICAN JERK DRY SEASONING
1# SWEET, SMALL TOMATOES, stems attached
1/3 C  RED ONION, minced
3  GARLIC CLOVES, minced
¼ C  WHITE WINE
1#  ASPARAGUS, trim off 2” from the bottom and discard. Then cut into fourths
1   YELLOW BELL PEPPER, cut into strips
6 C   WATER
1 T  KOSHER SALT
1 ½ C  YELLOW CORNMEAL
2 C  VEGETABLE STOCK (you can also use seafood or chicken stock)
½ C  HEAVY CREAM
1/3 C  PARMESAN CHEESE, grated
¼ C   FRESH BASIL, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
 
In a small bowl, stir together the shrimp, 2 tablespoons olive oil, jerk seasoning and salt and pepper. Cover with plastic wrap and let marinate overnight.
 
Gently place the tomatoes on a wire rack on top of a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and roast at 300 degrees for 1½ hours. Remove from oven and rest at room temperature.
 
In a large pot set over high heat, add the water and salt and bring to a boil. Slowly whisk in the cornmeal, reduce the heat to low, and cook, whisking continuously for 10 minutes. Stir in the stock, cream, parmesan cheese, basil and season to taste with salt and pepper.
 
Place 1 tablespoon olive oil in a large sauté pan set over medium heat and add the onion and garlic. Sauté until the onion is light golden brown, add the white wine, then turn the heat to low.
 
Remove the shrimp from the fridge 30 minutes prior to cooking, so the shrimp can come to room temperature. Preheat a grill pan over high heat. Combine the asparagus and bell pepper and toss with 3 tablespoons olive oil, salt and pepper. Place the veggies on the hot grill pan and cook until just starting to turn fork tender, about 3-5 minutes. Remove from heat and add to the onion mixture. Place the shrimp on the hot grill pan, cooking for 3 minutes on one side. Flip and cook for an additional 2 minutes on the other side. Immediately remove from heat and set aside.
 
Divide the polenta among 4 bowls. Top with the veggie mixture, then shrimp and finally the roasted tomatoes. Garnish with fresh basil and enjoy.