This recipe is featured on The Berghoff’s Chicago Restaurant Week 2011 menu.

Berghoff’s Bacon-Wrapped Shrimp Over Blue Moon-Roasted Red Pepper Polenta

Cook Time: 30 minutes

Yield: 12 servings

Ingredients

12 jumbo shrimp, shelled and deveined
6 bacon strips
12 toothpicks
4 cups onion soup
2 bottles Blue Moon (reduces to half)
1 cup corn meal
1 cup roasted red peppers, diced
1 cup Cheddar cheese, shredded
1 cup Parmesan cheese, shredded
2 tbsp parsley, chopped
1 tbsp butter
1/4 cup heavy cream
1 stick cinnamon
1 tsp garlic, chopped
3 bottles Blue Moon beer (reduces to half)
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 cup ketchup
1/4 tsp allspice
1/2 tsp ginger, chopped
1 clove clove
1 tsp ground black pepper
2 tbsp cilantro, chopped
1 tbsp fresh lime juice
1/4 Berghoff Intelligentsia Coffee Beans, grounded
1/2 cup honey
1/2 cup of your favorite traditional BBQ sauce

Instructions

Prepare BBQ Sauce: In a large saucepan, lightly sauté garlic and cinnamon in oil. Add the Blue Moon and reduce to half. Stir in vinegar, soy sauce, ketchup, allspice, ginger, cloves, pepper, cilantro, lime juice and coffee grounds. Simmer for about 5 minutes. Add in honey and prepared BBQ sauce and simmer until thickened. Add barbecue mixture to a blender and puree. Pour into a jar or bottle and let cool. Store in refrigerator between uses.

Prepare Polenta: Bring onion soup and Blue Moon to a boil in a large saucepan. Slowly add cornmeal, stirring constantly. Cook on low heat 15-20 minutes or until mixture begins to pull away from sides of pan, stirring frequently. Fold in all other ingredients (red peppers, cheeses, parsley, butter and heavy cream), stirring frequently, until cheeses are melted and blended. Let cool in pan or transfer to a large baking sheet to cut into squares or rounds (using cookie cutter).

Prepare Shrimp: Rinse shrimp, remove tails and pat dry. Slice each strip of bacon in half, making 12 strips. Wrap one bacon strip around each shrimp. Skewer each wrapped piece with a toothpick to secure. Grill over medium heat until cooked through (approximately 10 minutes).

Spoon the polenta (from pan) or place cut round/square (from baking sheet) onto each dish. Top with bacon-wrapped shrimp. Drizzle barbecue sauce over top or place a dollop on the side and serve.

http://bakedchicago.com/berghoffs-bacon-wrapped-shrimp-over-blue-moon-roasted-red-pepper-polenta/