Spicy Chorizo and Shrimp with Polenta

• Gluten free

• Meat

  • 12 oz 4 links fully cooked chorizo, fully cooked

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1 Cilantro or parsley, fresh
  • 1 tsp Coriander, ground
  • 2 cloves Garlic

• Canned Goods

  • 2 cups Chicken stock
  • 1/2 cup Water or chicken stock

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 cup Cornmeal, yellow
  • 3/4 tsp Kosher salt
  • 1 1/2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Milk

• Liquids

  • 1 cup Water

Found on seasonsandsuppers.ca

Description

Directions

• For the polenta: In a Dutch oven or large heavy-bottomed pan, bring the stock, water, milk, salt and pepper to a boil over high heat. Slowly whisk in the cornmeal and reduce heat to low. Simmer uncovered, stirring frequently, for 25-30 minutes.
• While the polenta is cooking, heat the oil over medium heat in a skillet. Add the paprika, coriander, cumin and salt. Stir to create a paste and allow to cook until fragrant, about 1 minute. Add the chorizo and cook, stirring, until browned, about 2 minutes. Remove chorizo from the pan to a plate. If skillet seems dry, add a bit more oil. Add the garlic and cook for about 1 minute, stirring. Pour the water or stock in to the pan to deglaze, using a spatula to scrape up and stir any brown bits. After the liquid has reduced slightly, add the shrimp. Cook for about 2 minutes per side, or until pink and opaque. Remove the pan from the heat and return the cooked chorizo to the pan, stirring well. Set aside until ready to eat.
• When polenta is ready, remove from heat and stir in the butter. Taste for seasoning and add additional salt and pepper, if desired.
• To serve, spoon polenta in to bowl and top with the chorizo and shrimp. Garnish with chopped cilantro or parsley, if desired.

Nutrition