Chipotle Grilled Shrimp with Polenta and Guajillo Pepper-BBQ Cream Sauce

Chipotle Grilled Shrimp with Polenta and Guajillo Pepper-BBQ Cream Sauce

Hot off the grill and slathered in spicy chipotle and guajillo pepper BBQ sauce for a deliciously deep and smoky flavor, this quick and easy shrimp recipe hits all the right notes to be a roaring success with seafood and BBQ enthusiasts alike.


  • Phase Butter Flavored Oil - 1 oz.
  • Peppers, julienne - 1 oz.
  • Onion, julienne - 1 oz.
  • Guajillo &Ancho Chili-BBQ Cream Sauce - 3 oz.
  • Polenta Cake - 1 each
  • Chipotle Marinated Shrimp - 3 each
  • Green onion, garnish - 1 tbs.

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  1. In a sauté pan heat the Phase and sauté the peppers and onions until soft. Ladle the sauce over the peppers and onions and heat through.
  2.  On the serving plate place the polenta in the middle of the plate. Pour the sauce over the polenta reserving the peppers and onions for last after all the sauce has been placed on the plate. Mound the peppers and onions neatly on the polenta and place the grilled shrimp leaning on the polenta atop the peppers and onions.

  3. Sprinkle the top of the shrimp with green onions.


Guajillo & Ancho Chili-BBQ Cream Sauce

  1. Phase, LBA - Cup 1/4
  2. Chopped garlic - Cup 1/2
  3. Lime Juice - Cup 1
  4. Cream soup base, prepared - Gallon 1
  5. Chili paste - Cups 3
  6. Smoke house 220 BBQ Sauce, sweet and spicy - Quart 1
  7. Salt and Pepper Mix - To taste
  1. In a saucepan place the Phase and heat. Sauté the garlic until translucent and deglaze with Lime Juice.

  2. Add in the prepared cream soup base, chili paste and BBQ sauce. Allow to cook and season to taste with salt and pepper.

  3. Pour the sauce in a clean storage container and hold in the refrigerator until needed.

Polenta Cake

  1. Phase® Original Liquid Butter Alternative - Cup .25
  2. Yellow onions, diced small - Cup .5
  3. Sundried tomatoes, rehydrated and chopped - Cup .5
  4. Water - Cups 4
  5. Polenta, course - Cups 3
  6. Black pepper, ground, ground - tsp. 2
  7. Salt, kosher - As needed
  8. Vegetable base - tbs. 2
  1. Heat saucepan with the Phase and sauté the onions until translucent, add in the sundried tomatoes, water, and the vegetable base.

  2. Slowly add in the polenta until well combined with the liquid. Add In the black pepper and let the polenta cook until tender.
  3. Pour the polenta mixture into a dish that is 1-1/2 inch deep. Let the mix cool in the dish until it is completely cold. Cut with the mix into 3- inch diameter rounds and hold for service.

Chipotle Marinated Shrimp

  1. 16/20 ct. Shrimp, peeled and deveined - Each 12
  2. Classic Gourmet Golden Italian dressing - Cup 1
  3. Chipotle spice - Tsp (s) 3-4
  1. Pat the shrimp dry. Mix the chipotle spice and dressing together and combine with the shrimp.
  2. Marinade for 1-2 hours.
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