Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, prawns and chorizo on polenta. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Add the paprika, coriander, cumin and salt. Remove chorizo from the pan to a plate. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.

Prawns and chorizo on polenta is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Prawns and chorizo on polenta is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Take 16 peeled and deveined raw prawns (I used 31/40 count)
2. Take 1 medium onion, chopped
3. Take 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
4. Make ready 6 cloves garlic, crushed and sliced
5. Prepare 1 heap tsp Spanish paprika
6. Prepare 1/2 cup dry sherry
7. Get 3 cups whole milk
8. Take 6 tbsp butter
9. Make ready 2/3 cup cornmeal
10. Get 1/2 cup finely grated parmesan cheese
11. Take 1 handful Italian parsley, chopped

Remove the prawns to a plate and put them in the fridge. Serve the whole lot on top of cheesy polenta and be in comfort food HEAVEN. Ingredients you need to make prawn & chorizo polenta bowls: Olive Oil; Garlic; Red Onion; Cherry Tomatoes; Tomato Puree; Chilli Flakes; Chorizo; Prawns; Fine Polenta; Chicken Stock; Milk; Parmesan; Butter; Keep scrolling to get the full recipe for these prawn & chorizo polenta bowls… Spicy Low-Country Prawn and Polenta- Substitute andouille sausage for smoky, spicy chorizo for a stronger flavour. Spicy Low-Country Prawn and Polenta Substitute andouille sausage for smoky, spicy chorizo for a stronger flavour.

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.

In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Do not wipe out the skillet. Trim the round ends off the polenta. Feel the shrimp; they should be relatively firm and should look opaque.

So that is going to wrap it up with this exceptional food prawns and chorizo on polenta recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!