Prawns and chorizo on polenta. 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.
The polenta is deliciously seasoned from the warm spices of the chorizo. Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. Make the polenta: Bring the chicken stock to a boil in a large pot. You can have Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Prawns and chorizo on polenta
It’s 16 of peeled and deveined raw prawns (I used 31/40 count).
Prepare 1 of medium onion, chopped.
You need 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick.
Prepare 6 cloves of garlic, crushed and sliced.
You need 1 of heap tsp Spanish paprika.
You need 1/2 cup of dry sherry.
It’s 3 cups of whole milk.
It’s 6 tbsp of butter.
You need 2/3 cup of cornmeal.
You need 1/2 cup of finely grated parmesan cheese.
It’s 1 handful of Italian parsley, chopped.
Where's the full recipe – why can I only see the ingredients? Always check the publication for a full list. Polenta, fishcake & spicy prawns – download this royalty free Stock Photo in seconds. A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers.
Prawns and chorizo on polenta instructions
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..
Heat the olive oil in a heavy-based, lidded medium to large frying pan and cook the onion until softened. 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. Heat the olive oil in a heavy-based saucepan, add the onion, garlic, celery, green pepper, chilli and chorizo and cook very gently without colouring and with. My chicken, chorizo and prawn jambalaya is a quick one-pot dinner with loads of flavour!
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