• 12 King sized shrimps (in their shell)
  • 2 Punnets of baby corn
  • 5g Olive oil
  • For the chilli lime butter Sauce:
  • 200g Kerrygold® Irish Creamery Butter 454g
  • 2 Fresh red chillis (sliced)
  • 4 Scallions (sliced)
  • 50g Fresh coriander (finely sliced)
  • 4 Pickled red or green jalapenos (sliced)
  • 3 Fresh limes (juiced)
  • For the polenta:
  • 250g Polenta
  • 400ml Coconut milk
  • 600ml Water
  • 50g Kerrygold® Irish Creamery Butter 454g
  • Salt & pepper
  • To Garnish:
  • Toasted sesame seeds
  • Grated lime zest
  • Hot sauce
  • Lime wedges
Print recipe


Tip: Light up the barbeque approximately one hour before grilling, this will ensure your barbeque is nice and hot & that all of the black smoke is burnt off before grilling.

For the chilli lime butter Sauce:

  1. Melt the butter in a pan, ensure that the pan you use will be large enough to toss the shrimp and corn in at a later stage, once they are cooked through on the barbeque
  2. Once the butter is melted, add in the fresh chilli, scallions, fresh coriander and pickled jalapenos, allow this to cook for 2-3 minutes then squeeze in the lime juice

For the grits:

  1. Heat the coconut milk and water in a pot until it starts to simmer
  2. Slowly add in the polenta, whisking continuously to prevent any lumps
  3. When the polenta is smooth, add in the butter and whisk again
  4.  Season with salt then take off the heat, cover and leave aside while you Barbeque the shrimp
  5.  You will need to re heat and possibly add more liquid before serving, as it may start to solidify if left for a while

For the Shrimp:

  1. Coat the shrimp and corn lightly in olive oil before placing onto the hot barbeque
  2. Cook the shrimp for around 5 minutes per side until nicely charred but still nice and juicy
  3. The corn just needs to be well coloured to give a smoky popcorn flavour with the finishing butter sauce

To serve:

  1. Check your grits and add more hot water while whisking to bring them back to life if necessary, season with salt & pepper.
  2. Add the cooked prawns and corn to the butter sauce and stir gently to coat, you can very gently press the heads of the prawns with a spoon to release the juices for an amazing seafood flavour in your sauce
  3. Spoon the grits onto the plate, top with prawns and corn and spoon over the Kerrygold chilli lime Butter Sauce, drizzle with hot sauce and finish with grated lime zest, lime wedges & toasted sesame seeds, if you so desire

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