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Dietitian Comfort Food | Shrimp & Chorizo over Polenta

Shrimp & Chorizo over Polenta

Prep: 10 minutes
Cook: 15 minutes
Makes: 4 meal servings or 8 Appetizer servings

Ingredients:
• 1 cup instant polenta
• 1 3/4 cup low-fat milk
• ...1 3/4 cup unsalted chicken broth
• 2 tablespoons unsalted butter
• kosher salt + black pepper
• 4 ounces Manchego cheese, grated
• 1 pound shrimp, peeled and deveined
• 3.5 oz spicy Spanish chorizo sausage, cut into slices
• 5.2 oz Spanish olives, pitted
• 1 tablespoon lemon juice
• 1 teaspoon each: dried oregano, smoked paprika, cayenne pepper
• 4 scallions, chopped
• fresh parsley, for serving
• 7 ounces grape tomatoes, halved
• 4 garlic cloves, minced
• olive oil
Directions:
1. Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil followed by chorizo and cook for about 1 minute.
2. Move chorizo to one side of the pan and add the shrimp. Cook for 2-3 minutes, tossing both together. Add in garlic, cook for 1 minute.
3. Stir in oregano, paprika, cayenne pepper, salt & pepper.
4. Add grape tomatoes, cook for about 2 minutes, stirring frequently. Stir in olives, lemon juice, scallions and 2 tablespoons of olive oil. Set aside.
For the Polenta:
5. In a medium saucepan add the chicken stock and milk, bring to a boil. Lower the heat to low, slowly whisk in the polenta, cook for 2-3 minutes stirring throughout. Stir in the butter and Manchego cheese, salt and black pepper.
6. Remove saucepan from heat, cover and let stand for 1 minute. If polenta is too thick, add additional chicken stock to thin it out to the desired consistency.
7. Divide polenta over 4 bowls or 8 ramekins if serving as appetizers, stop with shrimp mixture and chopped parsley. Enjoy!Show More