Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, prawns and chorizo on polenta. One of my favorites food recipes. For mine, I will make it a little bit tasty. 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 well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Prawns and chorizo on polenta is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. 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:
- Prepare peeled and deveined raw prawns (I used 31/40 count)
- Prepare medium onion, chopped
- Get sweet dried Spanish chorizo, sliced 1/4 in thick
- Take garlic, crushed and sliced
- Get heap tsp Spanish paprika
- Make ready dry sherry
- Take whole milk
- Get butter
- Prepare cornmeal
- Make ready finely grated parmesan cheese
- Prepare Italian parsley, chopped
The polenta is deliciously seasoned from the warm spices of the chorizo. 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. Turn the heat to low and add the butter.
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.
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. La otra olla agua y cuando está bien caliente pongo la polenta en forma de lluvia y listo. A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers. Heat the olive oil in a heavy-based, lidded medium to large frying pan and cook the onion until softened.
So that is going to wrap this up for this special food prawns and chorizo on polenta recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
