Prawns and chorizo on polenta
Prawns and chorizo on polenta. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside. The shrimp and chorizo and quickly sauteed with garlic, paprika, coriander and cumin and spooned on top of creamy polenta. I LOVED this dish and it will be on repeat in my kitchen, for sure.
Ingredients
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Prepare 16 of peeled and deveined raw prawns (I used 31/40 count)
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You need 1 of medium onion, chopped
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Prepare 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick
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It’s 6 cloves of garlic, crushed and sliced
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Prepare 1 of heap tsp Spanish paprika
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It’s 1/2 cup of dry sherry
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It’s 3 cups of whole milk
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Prepare 6 tbsp of butter
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You need 2/3 cup of cornmeal
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You need 1/2 cup of finely grated parmesan cheese
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It’s 1 handful of Italian parsley, chopped
Steps
- 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..
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. Top with the shrimp and chorizo mixture and serve right away. Remove the chorizo and let rest on a cutting board. Return the pan with the chorizo drippings to the heat.
