Shrimp and Polenta with Chorizo

Staff Writer
Shrimp and Polenta with Chorizo
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. 

2
Servings
770
Calories Per Serving
Deliver Ingredients

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
  • 1 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.
 

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.

Nutritional Facts

Total Fat
37g
57%
Sugar
15g
N/A
Saturated Fat
18g
88%
Cholesterol
116mg
39%
Protein
27g
53%
Carbs
78g
26%
Vitamin A
302µg
34%
Vitamin B12
2µg
32%
Vitamin B6
0.4mg
22%
Vitamin C
32mg
54%
Vitamin D
4µg
1%
Vitamin E
2mg
12%
Vitamin K
15µg
19%
Calcium
486mg
49%
Fiber
4g
14%
Folate (food)
54µg
N/A
Folate equivalent (total)
54µg
13%
Iron
2mg
9%
Magnesium
76mg
19%
Monounsaturated
14g
N/A
Niacin (B3)
3mg
13%
Phosphorus
493mg
70%
Polyunsaturated
3g
N/A
Potassium
648mg
19%
Riboflavin (B2)
0.6mg
33.4%
Sodium
733mg
31%
Thiamin (B1)
0.3mg
23.3%
Trans
0.5g
N/A
Zinc
3mg
18%