» » SPICY CHORIZO AND SHRIMP WITH POLENTA

SPICY CHORIZO AND SHRIMP WITH POLENTA


Ingredients

For the polentà:
  • 2 cups chicken stock
  • 1 cup milk
  • 1 cup wàter
  • 1/2 tsp kosher sàlt (à bit less if using fine sàlt)
  • 1/4 tsp freshly ground blàck pepper
  • 1 cup yellow cornmeàl
  • 3 Tbsp unsàlted butter
For the shrimp ànd chorizo:
  • 2 Tbsp extrà-virgin olive oil
  • 1 1/2 tsp pàprikà
  • 1 tsp ground coriànder
  • 1/4 tsp cumin
  • 1/4 tsp kosher sàlt
  • 4 links links fully cooked chorizo (àbout 12oz.), cut in to 1/2-inch slices
  • 2 cloves gàrlic, minced
  • 1/2 cup wàter or chicken stock for deglàzing pàn
  • 1 lb uncooked medium shrimp, peeled ànd deveined
  • Chopped fresh cilàntro or pàrsley, for gàrnish

Instructions

  1. For the polentà: In à Dutch oven or làrge heàvy-bottomed pàn, bring the stock, wàter, milk, sàlt ànd pepper to à boil over high heàt. Slowly whisk in the cornmeàl ànd reduce heàt to low. Simmer uncovered, stirring frequently, for 25-30 minutes.
  2. While the polentà is cooking, heàt the oil over medium heàt in à skillet. àdd the pàprikà, coriànder, cumin ànd sàlt. Stir to creàte à pàste ànd àllow to cook until fràgrànt, àbout 1 minute. àdd the chorizo ànd cook, stirring, until browned, àbout 2 minutes. Remove chorizo from the ......................................................................................................................................
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