Prawns and chorizo on polenta
Prawns and chorizo on polenta

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, prawns and chorizo on polenta. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Prawns and chorizo on polenta is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook 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:
  1. Take 16 peeled and deveined raw prawns (I used 31/40 count)
  2. Take 1 medium onion, chopped
  3. Make ready 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
  4. Take 6 cloves garlic, crushed and sliced
  5. Get 1 heap tsp Spanish paprika
  6. Prepare 1/2 cup dry sherry
  7. Prepare 3 cups whole milk
  8. Make ready 6 tbsp butter
  9. Make ready 2/3 cup cornmeal
  10. Take 1/2 cup finely grated parmesan cheese
  11. Make ready 1 handful Italian parsley, chopped

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. Polenta is boiled yellow corn mush. While that may or may not sound appetizing, the dish is extremely versatile.

Instructions to make Prawns and chorizo on polenta:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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. 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. Karlos Arguiñano prepara un plato de lentejas en la olla rápida y las acompaña con chorizo vegano de calabaza y polenta. Raul Martinez Ramirez, executive chef, La Bodega restaurant, New Delhi, makes Mexican-style tiger prawns with jalapeños and fennel seeds.

So that is going to wrap it up for this exceptional food prawns and chorizo on polenta recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!