Puerto Rican’ish Shrimp and Polenta | CUESA

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Puerto Rican’ish Shrimp and Polenta

Source:

Illyanna Maisonnet, EatGordaEat

This recipe was demonstrated for CUESA’s Market to Table program on September 2, 2017. The sofrito recipe makes more than you will need for the shrimp. It will keep, refrigerated, for 3-5 days, and is a delicious base for sautéed vegetables and any number of meat dishes.

Serves 3

INGREDIENTS

Sofrito
1 bunch cilantro
1 medium-large tomato, cored
1 onion, peeled, root removed, cut into wedges
1 bell pepper, stem removed
1 jalapeño, stem removed
1 head of garlic, peeled

Polenta
1 cup polenta
4 cups water or stock

Shrimp
3 tablespoons butter, divided
1 bunch red Swiss chard, washed, trimmed, fibrous stems removed, and cut into 2-inch pieces (stems and leaves together)
Salt and pepper to taste
1 cup thinly sliced Spanish chorizo
½ cup orange juice, divided
1 tablespoon sofrito (see recipe above)
½ teaspoon sazon (Puerto Rican seasoning salt)
½ teaspoon sambal (Sambal Oelek, for example)
1 pound 2⅓0 shrimp, cleaned and deveined

PREPARATION

To prepare the sofrito: Add all ingredients to a blender and purée until smooth, adding a bit of water if needed to liquefy the mixture.

To prepare the polenta: Cook according to package directions.

To prepare the shrimp: Over medium heat, melt 1 tablespoon of butter in a sauté pan. Sauté the chard for around 2-3 minutes; the leaves will be wilted and still a nice size. Season with salt and pepper. Remove from the pan and set aside.

Over medium-high heat, melt 1 tablespoon of butter in the same sauté pan used to cook the chard. Sauté the chorizo until it starts to brown and some fat has rendered, about 5-6 mins. Remove the chorizo from the pan and set aside

Melt 1 tablespoon of butter over medium-high heat in the chorizo fat. Pour in half the orange juice, 1 tablespoon sofrito, sazon, sambal, salt, and pepper and let reduce for 3-5 minutes. When the orange juice looks sticky and the sofrito has completely melted, add the rest of your orange juice. Add salt and pepper to taste. Add the shrimp and cook for 2 minutes, or until slightly pink.

Transfer the cooked polenta to a serving platter. Place the shrimp, chorizo, and chard on top of the polenta. Ladle sauce from the pan over everything. Serve immediately.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »