Chorizo Prawn Polenta Recipes

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CHORIZO, PRAWN & POLENTA



Chorizo, prawn & polenta image

This easy surf 'n' turf two-pan recipe feels so indulgent and yet it's ready in just 15 minutes

Provided by Sophie Godwin - Cookery writer

Time 15m

Number Of Ingredients 9

1 tsp olive oil
100g chorizo , skin removed and thinly sliced
600ml vegetable stock
1 garlic clove , crushed
180g pack raw king prawns
100g quick-cook polenta
50g parmesan , grated
25g butter
½ small pack parsley , roughly chopped

Steps:

  • Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 mins. Meanwhile, in another pan, boil the veg stock.
  • Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.
  • Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season liberally.
  • Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.

Nutrition Facts : Calories 669 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium

PORTUGUESE PRAWN AND CHORIZO



Portuguese Prawn and Chorizo image

I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away

Provided by The Flying Chef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

olive oil
500 g uncooked medium king prawns, shelled
2 chorizo sausages, sliced thinly (300g in weight)
1 large red onion, sliced finely (about 300g in weight)
2 medium red capsicums, sliced finely (about 400g in weight)
2 teaspoons paprika
1 teaspoon tomato paste
1/2 lemon, juice of
250 g asparagus, thin stemmed, trimmed
1 green onion, sliced thinly
2 tablespoons parsley, finely chopped
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon lemon juice
3 tablespoons red wine vinegar
1 -2 teaspoon sugar, depending on taste

Steps:

  • Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.
  • In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's.
  • Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.
  • Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.
  • Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.
  • It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.

Nutrition Facts : Calories 425.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 216.4, Sodium 579.6, Carbohydrate 17.4, Fiber 3.6, Sugar 9.4, Protein 35.4

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