Grilled Shrimp, Scallop and Polenta Skillet
Ingredients
- 5 cups of chicken stock/broth
- 1 cup of ½ & ½ cream or milk
- 1 cup grated white cheddar cheese
- 1 cup polenta
- 1 can diced Hatch Chili peppers (we like the HOT)
- 3 tablespoons butter
- Salt and pepper to taste
- 12 large peeled and deveined shrimp
- 6 large sea scallops (optional)
- Old Bay Seasoning
Equipment & Fuel
- Royal Oak® 100% All Natural
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cutting Board
- Sharp Knief
- Wooden Skewers
- Wooden Spoon
- Thermapen
- Insulated Grill Gloves
- Aluminum Pan
- Cast Iron Skillet
Directions
1. Peel and devein your shrimp, put four to a wooden skewer, and dust with Old Bay Seasoning.
2. Rinse your large sea scallops and put three on a wooden skewer (it helps to soak the skewers in water first for about an hour). Dust them with Old Bay Seasoning.
3. Place 10″ cast iron skillet on the grill over Royal Oak charcoal, medium heat.
4. Add the chicken stock, cream, and butter, and stir until it starts to boil.
5. SLOWLY stir in the polenta and hatch chili peppers.
6. Once the polenta starts to thicken, add the white cheddar cheese, and continue to stir until it is smooth and has no lumps. Keep stirring enough that it does not stick to the skillet. Once it has reached the constancy you desire (we look for something like wet mashed potatoes), remove it from the grill and set it aside.
7. Lightly spray the grilling surface with a non-stick spray being very careful not to cause too much of a flare-up.
8. Place the shrimp and scallop skewers directly on the grill surface. Flip them once after a few minutes and the shrimp should be done first.
9. Remove from the direct heat of grill at about 115 or 120 and allow them to reach the final temp which is about 135 for both. (The FDA recommends 145 for shrimp).
10. Lightly dust the top of the polenta with Old Bay Seasoning and arrange the shrimp and scallops on top of the polenta with the shrimp on the outside edge and scallops in the center.
