Shrimp and Polenta with Chorizo

Johnny Miller


  • 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

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by Secrets of the Best Chefs Cookbook

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. 


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.


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


Calories per serving:

749 calories

Dietary restrictions:

Balanced Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free

Daily value:



  • Fat 74g 114%
  • Carbs 155g 52%
  • Saturated 35g 174%
  • Fiber 7g 29%
  • Trans 1g
  • Sugars 30g
  • Monounsaturated 28g
  • Polyunsaturated 6g
  • Protein 45g 90%
  • Cholesterol 155mg 52%
  • Sodium 1,159mg 48%
  • Calcium 940mg 94%
  • Magnesium 138mg 35%
  • Potassium 1,227mg 35%
  • Iron 3mg 18%
  • Zinc 5mg 33%
  • Phosphorus 840mg 120%
  • Vitamin A 572µg 64%
  • Vitamin C 64mg 107%
  • Thiamin (B1) 1mg 46%
  • Riboflavin (B2) 1mg 66%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 1mg 39%
  • Folic Acid (B9) 96µg 24%
  • Vitamin B12 3µg 53%
  • Vitamin D 7µg 2%
  • Vitamin E 4mg 20%
  • Vitamin K 30µg 37%
See detailed nutritional info Have a question about nutritional data? Let us know.
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