Prepare to embark on a flavor explosion that will transport your taste buds straight to the vibrant streets of Spain! This show-stopping dish combines succulent jumbo shrimp, spicy chorizo, creamy Manchego polenta, and zesty salsa verde in a symphony of textures and tastes that will make your dinner guests think you've trained in a professional kitchen. Get ready to impress and indulge in a recipe that's as stunning to look at as it is delicious to devour.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 4 ounces chorizo, diced
- 1 cup polenta
- 4 cups chicken broth
- 1/2 cup Manchego cheese, grated
- 1/4 cup salsa verde
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cleaning and measuring them precisely. Pat the shrimp dry with paper towels and season with salt and pepper.
- In a large heavy-bottomed saucepan, heat chicken broth to a gentle boil. Slowly whisk in polenta, reducing heat to medium-low, and stir continuously to prevent lumping. Cook polenta for approximately 20-25 minutes, stirring frequently until creamy and thickened.
- While polenta is cooking, heat a large skillet over medium-high heat. Add diced chorizo and cook until crispy and releasing its oils, approximately 3-4 minutes.
- Remove chorizo from skillet, leaving the rendered fat. In the same skillet, add seasoned shrimp and cook 2-3 minutes per side until pink and slightly charred, being careful not to overcook.
- When polenta reaches desired consistency, remove from heat and stir in grated Manchego cheese until fully incorporated and smooth.
- Plate the creamy Manchego polenta as a base, top with seared shrimp and crispy chorizo, then drizzle salsa verde over the dish.
- Garnish with additional chopped herbs or a sprinkle of Manchego if desired, and serve immediately while hot.
Tips
- Pat shrimp completely dry before seasoning to ensure perfect searing and prevent steaming.
- Whisk polenta slowly and continuously to prevent lumps and achieve a silky smooth texture.
- Use a heavy-bottomed pan for even heat distribution when cooking polenta and shrimp.
- Don't overcook the shrimp - they should be just pink and slightly charred for optimal tenderness.
- Use high-quality Manchego cheese for the richest flavor in your polenta.
- Serve immediately while the dish is hot to maintain the perfect temperature and texture.
- For an extra flavor boost, consider using homemade or high-quality store-bought salsa verde.
Nutrition Facts
Calories: 198kcal
Carbohydrates: 9g
Protein: 14g
Fat: g
Saturated Fat: g
Cholesterol: 88mg
