Yummy Prawns and chorizo on polenta Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Prawns and chorizo on polenta. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Prawns and chorizo on polenta as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Prawns and chorizo on polenta recipe. This Prawns and chorizo on polenta make for a yummy summer dinner that you can make it easy. The Prawns and chorizo on polenta recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Prawns and chorizo on polenta recipe.

Prawns and chorizo on polenta.

Before preparing the dish, I have done some research on how to cook Prawns and chorizo on polenta easily with yummy taste. You can have Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook that.

Tasty Prawns and chorizo on polenta Recipe Ingredients

1. Prepare 16 of peeled and deveined raw prawns (I used 31/40 count).
2. It's 1 of medium onion, chopped.
3. It's 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick.
4. You need 6 cloves of garlic, crushed and sliced.
5. You need 1 of heap tsp Spanish paprika.
6. You need 1/2 cup of dry sherry.
7. It's 3 cups of whole milk.
8. You need 6 tbsp of butter.
9. Prepare 2/3 cup of cornmeal.
10. Prepare 1/2 cup of finely grated parmesan cheese.
11. You need 1 handful of Italian parsley, chopped.

How to make Prawns and chorizo on polenta from scracth

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..