Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, prawns and chorizo on polenta. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Prawns and chorizo on polenta is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Prawns and chorizo on polenta is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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:
- Get 16 peeled and deveined raw prawns (I used 31/40 count)
- Make ready 1 medium onion, chopped
- Take 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Prepare 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
- Get 6 tbsp butter
- Get 2/3 cup cornmeal
- Prepare 1/2 cup finely grated parmesan cheese
- Take 1 handful Italian parsley, chopped
Prawns and chorizo on polenta instructions. Feel the shrimp: they should be relatively firm and should look opaque. Taste for seasoning; you may not need any salt because the chorizo is salted. Stir the butter and Parmesan into the polenta and spoon the polenta onto serving dishes.
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.
Top with the shrimp and chorizo mixture and serve right away. 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 it up for this exceptional food prawns and chorizo on polenta recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
