Polenta, Chorizo and Prawns

I love king prawns, the bigger and juicier the better! Although they have to be ready to eat, I do freak out if they're served with heads and legs still intact and whoever is with me, will have to get them ready for me otherwise there will be tears involved!

Fear not, this dish (as well as all dishes I will cook with prawns) calls for peeled prawns to be used!

This dish packs a lot of flavour and is rather filling due to the polenta. It's a mix of Spanish and Italian and the outcome is divine!

Ingredients:

• 1 tbsp 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 
• 25g butter
• 1/2 small pack parsley, roughly chopped

Heat the olive oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 minutes. Meanwhile, in another pan, boil the vegetable stock.

Add the garlic and prawns to the frying pan and cook for 3-4 minutes until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.

Add the polenta to the vegetable stock and whisk vigorously for 1 minute until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 minute until melted. Season liberally. 

Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.

Enjoy!