Shrimp & Chorizo with Polenta
A comforting dish with bold flavour and rustic charm.
Succulent shrimp and smoky chorizo come together with sweet corn, fragrant spices, and a touch of cream, all served over a bed of rich, buttery polenta. This dish is both hearty and elegant, layered with warmth, texture, and vibrant herbs. Perfect for a cozy evening when you want something satisfying yet a little special.
- 2 tbsp oil
- 2 tbsp leeks, finely chopped
- 2 tsp shallots, finely chopped
- 2 chorizo links, sliced
- 6–8 shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 tsp ancho paste
- 1 tsp paprika
- 1 tbsp salt (or to taste)
- 1 tsp pepper
- 1 tbsp parsley, chopped
- 1 tbsp cilantro, chopped
- 2 cups chicken stock
- 1 cup cream
- 2 cups cornmeal (for polenta)
- ½ cup butter
- Step 1
Heat the oil over medium heat in a skillet (a cast-iron skillet works well, but any skillet will do). Add the leeks, shallots, and garlic and cook gently until softened and fragrant. Stir in the paprika, ancho paste, and salt, mixing to create a paste. Cook for about 1 minute until the spices become fragrant. Add the sliced chorizo, stirring, until the chorizo is lightly browned, about 2 minutes. Add 2–3 tablespoons of chicken stock and a splash of cream halfway through cooking to loosen the spices and create a light sauce. Allow the mixture to reduce slightly. Add shrimp and cook until the shrimp is just pink, about 2–3 minutes.
- Step 2
In a heavy-bottomed saucepan, bring 4 cups water (or stock and milk/broth) to a boil and add salt. Slowly whisk in the cornmeal in a thin stream to prevent lumps. Reduce the heat to low and cook, stirring frequently with a wooden spoon, until the polenta thickens and the grains are tender. Traditional polenta takes 30–45 minutes, while quick-cooking polenta may take 5–10 minutes. Stir in the butter and cream to finish, allowing the polenta to rest for a few minutes to thicken slightly.
- Step 3
Spoon the creamy polenta into bowls and top with the shrimp and chorizo mixture. Garnish with fresh parsley and cilantro.
