Rhino Doctor Reserve Butter Shrimp with Creamy Cheddar Polenta

Name: Rhino Doctor Reserve Butter Shrimp with Creamy Cheddar Polenta
Yield: 2
Cuisine: American
Ingredients: 1 cup stone-ground polenta; 4 cups chicken stock (or water); 1 cup heavy cream; 4 tablespoons unsalted butter; 1½ cups sharp cheddar cheese, shredded; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1½ pounds large shrimp, peeled and deveined; 4 tablespoons unsalted butter; 2 tablespoons shallots, finely minced; 1 tablespoon garlic, minced; 1/4 cup Horn & Heat Rhino Doctor Reserve Hot Sauce; Salt and freshly ground black pepper, to taste; Microgreens or thinly sliced green onions; Horn & Heat Rhino Doctor Reserve Hot Sauce, for finishing (optional)

Horn & Heat

Servings

2

Cuisine

American

Ingredients

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1 cup stone-ground polenta
4 cups chicken stock (or water)
1 cup heavy cream
4 tablespoons unsalted butter
1½ cups sharp cheddar cheese, shredded
1 teaspoon kosher salt
1/2 teaspoon black pepper

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1½ pounds large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons shallots, finely minced
1 tablespoon garlic, minced
1/4 cup Horn & Heat Rhino Doctor Reserve Hot Sauce
Salt and freshly ground black pepper, to taste

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Microgreens or thinly sliced green onions
Horn & Heat Rhino Doctor Reserve Hot Sauce, for finishing (optional)

Directions

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In a medium saucepan, bring the chicken stock to a gentle boil.
Slowly whisk in the polenta, stirring constantly to prevent lumps.
Reduce the heat to low and cook for 20–25 minutes, stirring frequently, until thick and creamy.
Stir in the heavy cream, butter, cheddar cheese, salt, and black pepper until the cheese is melted and the polenta is smooth and velvety.
Reduce the heat to the lowest setting and keep warm while preparing the shrimp.

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Heat a large skillet over medium heat and melt the butter.
Add the minced shallots and cook for 2–3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Whisk in the Horn & Heat Rhino Doctor Reserve Hot Sauce, creating a smooth, glossy butter sauce. Allow the sauce to gently simmer for about 1 minute so the flavors come together.

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Season the shrimp lightly with salt and black pepper.
Add the shrimp directly to the Rhino Doctor Reserve butter sauce and cook for 1–2 minutes per side, or until they're pink, opaque, and just cooked through.
Remove the skillet from the heat immediately, allowing the shrimp to remain tender while soaking in the warm butter sauce.

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Spoon a generous portion of the creamy cheddar polenta into the center of each shallow bowl.
Arrange the shrimp over the polenta.
Then spoon the remaining Rhino Doctor Reserve Butter Sauce generously over the shrimp and around the polenta, allowing the sauce to pool naturally around the base. Every bite should capture the creamy polenta, tender shrimp, and rich buttery sauce.
Finish with fresh microgreens and, if desired, one final drizzle of Horn & Heat Rhino Doctor Reserve Hot Sauce before serving.

Rhino Doctor Reserve Butter Shrimp with Creamy Cheddar Polenta

Rich, buttery, and unapologetically bold, this Rhino Doctor Reserve Butter Shrimp with Creamy Cheddar Polenta is comfort food elevated to restaurant quality. Tender shrimp are gently sautéed in a silky butter sauce infused with garlic, shallots, and Horn & Heat Rhino Doctor Reserve Hot Sauce—our hottest sauce, crafted to deliver incredible flavor along with serious heat.

The shrimp are served over creamy cheddar polenta, where the buttery Rhino Doctor Reserve sauce is spooned around the polenta, allowing every bite to soak up its rich, savory flavor. Finished with fresh microgreens and one last drizzle of Rhino Doctor Reserve, this dish perfectly embodies what Heat with Purpose is all about: using hot sauce to build flavor from the pan to the plate.