Prawns and chorizo on polenta
Prawns and chorizo on polenta

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, prawns and chorizo on polenta. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Prawns and chorizo on polenta is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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:
  1. Make ready peeled and deveined raw prawns (I used 31/40 count)
  2. Get medium onion, chopped
  3. Prepare sweet dried Spanish chorizo, sliced 1/4 in thick
  4. Make ready garlic, crushed and sliced
  5. Take heap tsp Spanish paprika
  6. Take dry sherry
  7. Get whole milk
  8. Make ready butter
  9. Make ready cornmeal
  10. Get finely grated parmesan cheese
  11. Get Italian parsley, chopped

The polenta is deliciously seasoned from the warm spices of the chorizo. 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. Sift the polenta into the hot liquid, whisking all. Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner.

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.

Add lemon zest, juice, pasta, parsley and remaining oil. 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. Over low heat, render the fat and then turn up the heat to cook and.

So that’s going to wrap this up with this special food prawns and chorizo on polenta recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!