Prawns and chorizo on polenta
Prawns and chorizo on polenta

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, prawns and chorizo on polenta. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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. Make the polenta: Bring the chicken stock to a boil in a large pot.

Prawns and chorizo on polenta is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Prawns and chorizo on polenta is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Prawns and chorizo on polenta:
  1. Prepare 16 peeled and deveined raw prawns (I used 31/40 count)
  2. Get 1 medium onion, chopped
  3. Get 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
  4. Prepare 6 cloves garlic, crushed and sliced
  5. Get 1 heap tsp Spanish paprika
  6. Prepare 1/2 cup dry sherry
  7. Take 3 cups whole milk
  8. Get 6 tbsp butter
  9. Get 2/3 cup cornmeal
  10. Take 1/2 cup finely grated parmesan cheese
  11. Prepare 1 handful Italian parsley, chopped

Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. 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. Polenta can be eaten fresh or, when set, cooked in a variety of ways.

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.

Polenta tarts with beetroot and mushroom fillings. People think gluten-free pastry is going to be hard work but Kathy Tsaples' recipe is ready in a flash and requires just a handful of ingredients to be mixed. Raul Martinez Ramirez, executive chef, La Bodega restaurant, New Delhi, makes Mexican-style tiger prawns with jalapeños and fennel seeds. Karlos Arguiñano prepara un plato de lentejas en la olla rápida y las acompaña con chorizo vegano de calabaza y polenta. Chorizo and prawn pierogi in a chorizo and cider broth.

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