Prawns and chorizo on polenta

Recipe: Perfect Prawns and chorizo on polenta

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Prawns and chorizo on polenta. I LOVED this dish and it will be on repeat in my kitchen, for sure. If you are looking for a great cookbook gift for a food lover in your life this holiday season, The Gourmet Kitchen would be a great choice. Prawns and chorizo on polenta This is a variation on a Spanish tapa, served atop cheesy polenta.

Ingredients of Prawns and chorizo on polenta. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside. These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn. You can cook Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Prawns and chorizo on polenta

  1. You need 16 of peeled and deveined raw prawns (I used 31/40 count).
  2. You need 1 of medium onion, chopped.
  3. You need 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick.
  4. It’s 6 cloves of garlic, crushed and sliced.
  5. Prepare 1 of heap tsp Spanish paprika.
  6. It’s 1/2 cup of dry sherry.
  7. It’s 3 cups of whole milk.
  8. Prepare 6 tbsp of butter.
  9. You need 2/3 cup of cornmeal.
  10. It’s 1/2 cup of finely grated parmesan cheese.
  11. It’s 1 handful of Italian parsley, chopped.

Serve with a sprinkle of parmesan for an indulgent meal. Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. In a saute pan, over a medium heat, heat the oil. Transfer the polenta to another paper-towel-lined plate to drain.

Prawns and chorizo on polenta instructions

  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..

Meanwhile, stir together the piquillo peppers and olives in a small bowl. Add polenta in a slow, steady stream, whisking constantly. Feel the shrimp: they should be relatively firm and should look opaque. Taste for seasoning; you may not need any salt because the chorizo is salted. Stir the butter and Parmesan into the polenta and spoon the polenta onto serving dishes.

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