Snackin’ With Sarah Sellers: ‘Idol’ Top 8 Results Nosh

Season 10 "American Idol" alum and cool food blogger Sarah Sellers has been posting her viewing-party snack recipes in Reality Rocks for two "Idol" seasons now, and she's back this year to get your mouth watering every night of Season 12. Tonight, the top eight finalists tackled the music of Motown, so for tonight's viewing-party snack, Sarah is paying tribute to Motor City with her "own spin on a hodgepodge of Detroit staples: Italian, soul food, and all-American classics." Enjoy!

Shrimp & Pesto Polenta Cakes



  • 2oz fresh basil (2 bundles)

  • 1 tbsp fresh lemon juice

  • 1 tbsp pine nuts, toasted

  • 1/4 cup shredded parmesan

  • 2 garlic cloves

  • 1/4 tsp red pepper

  • 1/4 tsp kosher salt

  • 1/4 tsp cracked black pepper

  • 1/4 cup extra virgin olive oil

Polenta Cakes:

  • 1/2 lb shrimp, peeled and deveined

  • kosher salt and pepper

  • 2 oz prosciutto

  • 1 tbsp extra virgin olive oil

  • 1 tbsp butter

  • 1 large garlic clove, thinly sliced

  • 1/4 tsp red pepper

  • 1 tube pre cooked polenta

  • 1 tbsp fresh parsley, diced

To make the pesto, combine the basil and remaining eight ingredients in a food-processor and blend until smooth. If the texture is still too thick, add more olive oil until it reaches a creamy consistency.

Season the shrimp with the salt and pepper. Pile the prosciutto slices on top of each other and cut into half-inch-hick long strips. Wrap the strips around each piece of shrimp.

Heat the olive oil and butter in a large Dutch oven over medium heat until melted. Add the garlic and red pepper and cook until fragrant, around 30 seconds. Add the shrimp and sauté until cooked all the way through, around 4-5 minutes on each side. Remove and set aside.

Slice the polenta into half-circles and lightly rub with olive oil. Place in the same skillet and sauté until lightly golden, around 3-4 minutes on each side.

Top the polenta with a tablespoon of the pesto and two shrimp. Sprinkle with the parsley.

Bon Appetit!

Check out Sarah's food and music blogs at

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