Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, prawns and chorizo on polenta. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Prawns and chorizo on polenta is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Prawns and chorizo on polenta is something which I have loved my entire life. They’re nice and they look wonderful.
Baked eggs over creamy polenta with chorizo…. for breakfast, brunch or dinner! Here is how you achieve it. Ingredients of Prawns and chorizo on polenta.
To begin 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:
- Take 16 peeled and deveined raw prawns (I used 31/40 count)
- Prepare 1 medium onion, chopped
- Take 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Get 6 cloves garlic, crushed and sliced
- Get 1 heap tsp Spanish paprika
- Make ready 1/2 cup dry sherry
- Make ready 3 cups whole milk
- Take 6 tbsp butter
- Take 2/3 cup cornmeal
- Make ready 1/2 cup finely grated parmesan cheese
- Take 1 handful Italian parsley, chopped
Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top. These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn. Serve with a sprinkle of parmesan for an indulgent meal. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.
Instructions 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.
Transfer the polenta to another paper-towel-lined plate to drain. Meanwhile, stir together the piquillo peppers and olives in a small bowl. 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.
So that’s going to wrap this 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’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
