Steps to Make Ultimate Prawns and chorizo on polenta

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Before you jump to Prawns and chorizo on polenta recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.

Enjoying healthy foods tends to make all the difference in the way you feel. We tend to feel way less gross after we increase our intake of nutritious foods and lower our consumption of unhealthy foods. A salad allows us to feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging if it is snack time. Finding goodies that help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks which you can use when you need a quick pick me up.

Yogurt can be a snack many people take for granted. Eating fat free yogurt in place of a wholesome larger lunch isn't a good idea. Low fat yogurt makes a amazing snack, however. It is a protein-rich source of healthy minerals and vitamins. Easily digestible, yogurt can actually help your digestive system work correctly depending upon the culture used to create it. Easy hint: choose unsweetened yogurt and add walnuts or flaxseeds. This minimizes your sugar intake without reducing the taste of your snack.

You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it's simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to prawns and chorizo on polenta recipe. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Prawns and chorizo on polenta:

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

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..

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.

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