Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, prawns and chorizo on polenta. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Prawns and chorizo on polenta is one of the most popular of recent trending meals in the world. It is simple, it is quick, 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.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Prawns and chorizo on polenta:
- Take peeled and deveined raw prawns (I used 31/40 count)
- Get medium onion, chopped
- Take sweet dried Spanish chorizo, sliced 1/4 in thick
- Take garlic, crushed and sliced
- Prepare heap tsp Spanish paprika
- Take dry sherry
- Make ready whole milk
- Get butter
- Get cornmeal
- Take finely grated parmesan cheese
- Take 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.
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.
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.
So that’s going to wrap this up with this special food prawns and chorizo on polenta recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be 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!
