SHRIMP****Shrimp & Polenta with Chorizo

By Unblond1

20/12/15 - This was very good. There may have been one or two mouthfuls too much of the shrimp - I had 9 large, 7 would do, I think. I served it over my creamy instant polenta recipe.
22/04/16 - Great again, Dan loved. I served it over the roasted poblano version of my instant polenta (worthwhile if you have the peppers) and I used already cooked, small shrimp which I just heated through in the sauce for a minute or two at the end.

Ingredients

• 1/2 cup small-diced Spanish chorizo
• 1 tablespoon olive oil
• 6 ounces uncooked shrimp, peeled and deveined, patted dry with paper towels (chop each into three pieces)
• 1/4 cup white wine
• 1/2 cup chopped cherry tomatoes
• 1/4 cup chopped roasted red peppers
• A handful of chopped Italian flat-leaf parsley
• A small handful of chopped baby arugula (Optional)

Details

Servings 2

Preparation

Step 1

Add the chorizo to a medium skillet with the olive oil. Slowly bring up the heat to low and render the fat.

When the oil has turned orange and most of the fat has been rendered, turn up the heat to medium high and add the tomatoes and red peppers and cook for a minute or two until the tomatoes begin to break down. Add the wine to deglaze the pan and turn up the heat to reduce the sauce until thickish. Add the parsley and the optional arugula and taste for seasoning. Cover and set aside until ready to serve.

Reheat the sauce while you are cooking the polenta, adding a couple of tablespoons of chicken broth if necessary and stir in the shrimp. Let warm over medium-low heat until ready to serve.

Spoon the polenta onto serving dishes. Top with the shrimp and chorizo mixture and serve.

Nutrition Facts - 2 Servings, with polenta

Amount Per Serving
Calories 379.7
Total Fat 19.6 g
Saturated Fat 5.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 8.0 g
Cholesterol 147.9 mg
Sodium 1,238.1 mg
Potassium 339.0 mg
Total Carbohydrate 19.5 g
Dietary Fiber 1.4 g
Sugars 0.6 g
Protein 28.1 g