Prawns and chorizo on polenta
Prawns and chorizo on polenta

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, prawns and chorizo on polenta. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Prawns and chorizo on polenta is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Prawns and chorizo on polenta is something that I’ve loved my entire life.

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 begin with this particular recipe, we have to first prepare a few ingredients. You can have prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Prawns and chorizo on polenta:
  1. Make ready 16 peeled and deveined raw prawns (I used 31/40 count)
  2. Take 1 medium onion, chopped
  3. Take 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
  4. Prepare 6 cloves garlic, crushed and sliced
  5. Take 1 heap tsp Spanish paprika
  6. Make ready 1/2 cup dry sherry
  7. Take 3 cups whole milk
  8. Take 6 tbsp butter
  9. Get 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. 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. This is my version of shrimp and grits.

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.

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. Raul Martinez Ramirez, executive chef, La Bodega restaurant, New Delhi, makes Mexican-style tiger prawns with jalapeños and fennel seeds. Agregar la polenta en forma de lluvia y cocinar por un minuto revolviendo para no generar grumos. Luego rectificamos sal y pimiento, y agregamos el queso mantecoso Servir la polenta bien cremosa y con mucho queso en el plato, arriba mucho tuco con chorizo. ¡Si te gustó, prepáralo y compártelo!. Si la polenta n'aimera pas forcément un petit réchauffage, remplacez-la par du riz et voilà un plat facile à préparer la veille.

So that is going to wrap it up for this exceptional food prawns and chorizo on polenta recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!