Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, prawns and chorizo on polenta. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Prawns and chorizo on polenta is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Prawns and chorizo on polenta is something that I’ve loved my entire life.
Meanwhile, in another pan, boil the veg stock. Take off the heat and keep warm. The shrimp and chorizo and quickly sauteed with garlic, paprika, coriander and cumin and spooned on top of creamy polenta.
To begin with this recipe, we have to first prepare a few components. You can have prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Prawns and chorizo on polenta:
- Prepare 16 peeled and deveined raw prawns (I used 31/40 count)
- Prepare 1 medium onion, chopped
- Make ready 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Take 6 cloves garlic, crushed and sliced
- Get 1 heap tsp Spanish paprika
- Make ready 1/2 cup dry sherry
- Get 3 cups whole milk
- Get 6 tbsp butter
- Make ready 2/3 cup cornmeal
- Get 1/2 cup finely grated parmesan cheese
- Prepare 1 handful Italian parsley, chopped
Prawns and chorizo on polenta instructions. So we made some delicious coconut shrimp to go on top of some super filling polenta along with some chorizo. This makes an especially delicious dinner. I love the crunch and sweetness the coconut shrimp gives this dish.
Steps to make Prawns and chorizo on polenta:
- Put the prawns in a small pot and add enough extra virgin olive oil to cover them about 2/3 up. Turn the heat to low. Poach the prawns, moving them gently every so often so that each prawn gets a chance to soak in the warm oil. Poach until they just start to go pink (5 to 10 minutes). Remove the prawns to a plate and put them in the fridge. Don't throw away the oil.
- Add a splash of the prawn oil to a medium pan on medium-high heat. Add the onions and fry 3 to 4 minutes until they're soft and lightly browned. Add the chorizo and keep cooking until the sausages release their oil and start to crisp, about another 5 minutes. Toss in the garlic and paprika and fry 1 minute more. Add the sherry and let the alcohol cook off, about 2 to 3 minutes. Turn off the heat and start on the polenta.
- Add the milk, butter and a couple of pinches of salt to a medium pot and put it on medium heat. Add the cornmeal a little at a time, whisking continually. Cook for 5 minutes or until the polenta's thickened but still a little runny. Whisk in the cheese and add extra salt and pepper to taste. Pour the polenta into a platter.
- Put the pan of chorizo back on medium-high heat. Once it's up to temperature, add the prawns and a good splash of the prawn oil. Cook for 2 minutes, just to warm the prawns through. Mix in the parsley, then pour the mixture over the polenta.
Ok, if this isn't your thing, maybe try this recipe from awhile ago that was pretty popular - Shrimp and Grits. These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn. Serve with a sprinkle of parmesan for an indulgent meal. Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Transfer the polenta to another paper-towel-lined plate to drain.
So that’s going to wrap this up for this special food prawns and chorizo on polenta recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
