Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare 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 favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Prawns and chorizo on polenta is something which I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must 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)
- Make ready 1 medium onion, chopped
- Make ready 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Take 6 cloves garlic, crushed and sliced
- Take 1 heap tsp Spanish paprika
- Take 1/2 cup dry sherry
- Make ready 3 cups whole milk
- Get 6 tbsp butter
- Take 2/3 cup cornmeal
- Take 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. Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. While that may or may not sound appetizing, the dish is extremely versatile.
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.
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. Photo by Lynne Harty. תמונה: "Pint of prawns, squid and chorizo, steak & orange polenta cake". 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.
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