Prawns and chorizo on polenta. Take off the heat and keep warm. Pour the polenta into a platter. Put the pan of chorizo back on medium-high heat.

Prawns and chorizo on polenta Add the paprika, coriander, cumin and salt. The polenta is deliciously seasoned from the warm spices of the chorizo. Using a slotted spoon, transfer to a paper towel-lined plate to drain. You can cook Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Prawns and chorizo on polenta

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

Trim the round ends off the polenta. Here is how you achieve that. Stir in butter, Manchego cheese, salt and black pepper. If the polenta thickens too much, thin with some additional milk or chicken stock.

Prawns and chorizo on polenta instructions

  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..

Divide polenta over bowls, top with chorizo and shrimp mixture. Divide polenta among shallow bowls and top evenly with shrimp and chorizo mixture. Once the tomatoes have broken down stir through the prawns and cook until they're pink. Sprinkle a little extra parmesan on top if you fancy it. Taste for seasoning; you may not need any salt because the chorizo is salted.