Easiest Way to Love at dinner Prawns and chorizo on polenta

Easiest Way to Love at dinner Prawns and chorizo on polenta Delicious, fresh and tasty.

Prawns and chorizo on polenta. 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.

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.

You can have Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Prawns and chorizo on polenta

1. Prepare 16 of peeled and deveined raw prawns (I used 31/40 count).

2. You need 1 of medium onion, chopped.

3. It’s 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick.

4. It’s 6 cloves of garlic, crushed and sliced.

5. You need 1 of heap tsp Spanish paprika.

6. It’s 1/2 cup of dry sherry.

7. Prepare 3 cups of whole milk.

8. It’s 6 tbsp of butter.

9. Prepare 2/3 cup of cornmeal.

10. It’s 1/2 cup of finely grated parmesan cheese.

11. You need 1 handful of Italian parsley, chopped.

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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.

Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.

Prawns and chorizo on polenta step by step

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. Dont 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 theyre 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 polentas 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 its 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.