Best Idea to Serving Perfect Prawns and chorizo on polenta

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To prepare an unforgettable Prawns and chorizo on polenta, below are the ingridients required:

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

After readying the materials, next you are ready to make your appetizing Prawns and chorizo on polenta by following the guidances on this section:

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..

Turn the heat to low and add the butter. Allow the polenta to simmer, stirring In a Dutch oven or large skillet, add the chorizo and break apart using a spatula. Over low heat, render the fat and then turn up the heat to cook and. Raul Martinez Ramirez, executive chef, La Bodega restaurant, New Delhi, makes Mexican-style tiger prawns with jalapeños and fennel seeds. Si la polenta n'aimera pas forcément un petit réchauffage, remplacez-la par du riz et voilà un plat facile à préparer la veille.

Recipe : Prawns and chorizo on polenta

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