CHEESE POLENTA WITH CHORIZO AND SHRIMP | SERVING DUMPLINGS
20 minutes. Cheese Polenta with Chorizo and Shrimp. Manchego cheese polenta with shrimps and chorizo, a garlic butter sauce with olives and cherry tomatoes.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Heat 3 tbsp olive oil in a large skillet. Add chorizo, cook for 1 minute over medium-high heat. Then slide chorizo a little aside and add shrimp. Cook for 2 minutes, tossing often. Add garlic, sauté for 1 minute, stirring often. Add more olive oil, about 3 tbsp. Stir in oregano, smoked paprika and cayenne pepper. Season with salt and pepper.Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Don't forget to stir from to time, you don't want to burn anything as we are cooking on high heat constantly. Press on the back of the tomatoes with a wooden spoon to release their juices and stir to combine. Stir in olives, scallions, lemon juice and butter. Set aside.
- In a saucepan, bring chicken stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper. Turn off the heat, cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken stock.
- Divide polenta over bowls, top with chorizo and shrimp mixture. Serve!Make sure to check out MY WEB STORY for HOW TO MAKE this cheese polenta. It's easy, just follow along and tap through the steps.
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