Shrimp and Polenta with Chorizo

Shrimp and Polenta with Chorizo
Staff Writer

Johnny Miller

Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not Mexican chorizo, which is raw. You can expand or contract this dish based on your needs: Feeding a bigger crowd? Double the amounts. Feeding just yourself? Cook as much chorizo and shrimp as you’d like to eat. It’s really that simple. 

Notes

Excerpted from Secrets of the Best Chefs by Adam Roberts (Artisan Books). Copyright 2012. 

Ingredients

  • 2  Cups  water
  • 2  Cups  whole milk
  • Pinch of  kosher salt
  • 1  Cup  polenta
  • 1/2  Cup  small-diced Spanish chorizo
  • 1  Tablespoon  olive oil
  • 8-12  fresh uncooked shrimp, peeled and de-veined, patted dry with paper towels
  • 1/4  Cup  white wine
  • 1/4  Cup  chopped fresh tomatoes
  • 1/4  Cup  chopped roasted red peppers
  • Pinch of  chopped Italian flat-leaf parsley
  • handful of arugula
  • 2  Tablespoons  unsalted butter
  • 1/4  Cup  freshly grated Parmesan

Directions

To make the polenta, bring the water and milk to a boil, add a pinch of salt, and then turn off the heat. Sift the polenta into the hot liquid, whisking all the while (this prevents lumps). Turn the heat back to low and cook, whisking every so often, for 30 minutes, or until the polenta gets really thick (you may need to switch to a wooden spoon).

Meanwhile, add the chorizo to a medium skillet (not nonstick) with the olive oil. Slowly bring up the heat to low and render the fat. You don’t want too much color or for the chorizo to get crisp.

When the oil has turned orange and most of the fat has been rendered, push all the chorizo to the side and turn up the heat to medium-high. Add all the shrimp: they should sizzle. You want the shrimp to get some color, so make sure the pan is hot enough.

Once the shrimp have some color, add the wine to deglaze the pan. Use a spoon to work up any brown bits and then add the tomatoes and the red peppers. Turn up the heat to reduce the sauce.

Feel the shrimp: they should be relatively firm and should look opaque. Add the parsley and arugula. Taste for seasoning; you may not need any salt because the chorizo is salted.

Stir the butter and Parmesan into the polenta and spoon the polenta onto serving dishes. Top with the shrimp and chorizo mixture and serve right away.
 

Nutritional Facts

Total Fat
38g
54%
Sugar
8g
9%
Saturated Fat
14g
58%
Cholesterol
54mg
18%
Carbohydrate, by difference
83g
64%
Protein
23g
50%
Vitamin A, RAE
447µg
64%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
541mg
54%
Choline, total
22mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
51µg
2%
Folate, total
155µg
39%
Iron, Fe
15mg
83%
Magnesium, Mg
140mg
44%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
525mg
75%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
1562mg
100%
Thiamin
1mg
91%
Water
409g
15%
Zinc, Zn
4mg
50%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.