Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, prawns and chorizo on polenta. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
By Sophie Godwin - Cookery writer. Take off the heat and keep warm. These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn.
Prawns and chorizo on polenta is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Prawns and chorizo on polenta is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Prawns and chorizo on polenta:
- Get 16 peeled and deveined raw prawns (I used 31/40 count)
- Get 1 medium onion, chopped
- Get 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Make ready 6 cloves garlic, crushed and sliced
- Make ready 1 heap tsp Spanish paprika
- Get 1/2 cup dry sherry
- Make ready 3 cups whole milk
- Prepare 6 tbsp butter
- Take 2/3 cup cornmeal
- Get 1/2 cup finely grated parmesan cheese
- Take 1 handful Italian parsley, chopped
This is my version of shrimp and grits. I used a simple sun-dried tomato dipping sauce to bring the polenta and the prawns together for a finished product that has a nice balance of flavors and textures. Polenta, fishcake & spicy prawns - download this royalty free Stock Photo in seconds. Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner.
Instructions 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.
While that may or may not sound appetizing, the dish is extremely versatile. It can be served by itself (as a type of porridge or in a dome-shaped loaf that can be grilled, fried, or baked) or used as an ingredient in other dishes. To prepare the polenta, bring water to a boil and then whisk in the polenta. Turn the heat to low and add the butter. Allow the polenta to simmer, stirring In a Dutch oven or large skillet, add the chorizo and break apart using a spatula.
So that’s going to wrap this up for this exceptional food prawns and chorizo on polenta recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
