Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, prawns and chorizo on polenta. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Prawns and chorizo on polenta is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Prawns and chorizo on polenta is something that I’ve loved my whole life.
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 can achieve it.
The ingredients needed to make Prawns and chorizo on polenta:
- Make ready 16 peeled and deveined raw prawns (I used 31/40 count)
- Make ready 1 medium onion, chopped
- Prepare 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Make ready 6 cloves garlic, crushed and sliced
- Make ready 1 heap tsp Spanish paprika
- Prepare 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
- Get 1 handful 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. South of the Border Tamale Pie Pork. 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.
So that’s going to wrap this up with this exceptional food prawns and chorizo on polenta recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
