Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, prawns and chorizo on polenta. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. 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 foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Prawns and chorizo on polenta is something that I have loved my whole life.
To get started with this recipe, we must first 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:
- Prepare peeled and deveined raw prawns (I used 31/40 count)
- Make ready medium onion, chopped
- Prepare sweet dried Spanish chorizo, sliced 1/4 in thick
- Take garlic, crushed and sliced
- Get heap tsp Spanish paprika
- Make ready dry sherry
- Prepare whole milk
- Get butter
- Make ready cornmeal
- Prepare finely grated parmesan cheese
- Make ready 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. Raul Martinez Ramirez, executive chef, La Bodega restaurant, New Delhi, makes Mexican-style tiger prawns with jalapeños and fennel seeds. Karlos Arguiñano prepara un plato de lentejas en la olla rápida y las acompaña con chorizo vegano de calabaza y polenta.
Steps 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.
In this polenta recipe, creamy ricotta cheese adds luxurious richness without a lot of fat, while parmesan cheese gives it depth and complexity. The best pan for making polenta is a saucier, which has sloped sides and a rounded base, making it easy for a whisk or spoon to stir thoroughly. Si la polenta n'aimera pas forcément un petit réchauffage, remplacez-la par du riz et voilà un plat facile à préparer la veille. Voir la recette : Poulet au chorizo et polent. Try our easy to follow australian prawn & chorizo paella recipe.
So that is going to wrap it up for this special food prawns and chorizo on polenta recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
