Prawns & Polenta Recipe
Two Tiger Prawns, Andouille, smoked tomatoes, creole sauce, herb polenta, chimichurri, Calabrian chilis
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Ingredients
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Prawns & Sauce
Herb Polenta
Chimichurri Sauce
Method
Cooking the Prawns & Sauce
- 1
Sauté the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Andouille sausage and sauté until browned.
- 2
Add Prawns and Sauce
Add the tiger prawns to the skillet along with the smoked tomatoes, Creole seasoning, and Calabrian chilis. Cook until the prawns are pink and cooked through, about 3-4 minutes.
Making the Herb Polenta
- 3
Cook the Polenta
In a saucepan, bring vegetable broth to a boil. Slowly whisk in the polenta and reduce heat to low. Stir continuously until thickened, about 10-15 minutes.
- 4
Finish the Polenta
Stir in the butter, fresh herbs, and salt to taste. Remove from heat.
Prepare the Chimichurri Sauce
- 5
Mix the Chimichurri
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well and set aside.
Plating
- 6
Serve
On a plate, spoon a generous helping of herb polenta, top with the prawns and Andouille sauce, and drizzle with chimichurri sauce.
