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Cajun prawns with creamy tomato sauce and cheesy polenta

Juicy Cajun prawns in a creamy tomato-chorizo sauce.
Topped with cheesy polenta that’s soft, rich, and comforting.
Bold, smoky, and ready to make dinner feel special.

dinner ⏱ 80 min 650 kcal / portion 55.0 g carbs / portion (estimated) celeryglutenmilksoytree nuts 🔗 Original source

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Cajun prawns with creamy tomato sauce and cheesy polenta
v5 · rb0e705f985 20260727Z1751 73.9 ml olive oil 24.6 ml cajun spice mix salt to taste 10 g chive 350 g king prawn 120 g gruyere 900 ml water brown and crisp the chorizo 🍳 ⏱ 5 min saute the onion and celery until softened 🍳 ⏱ 1 min cook the pepper garlic and cajun spice until fragrant 🍳 ⏱ 20 min simmer the tomatoes sugar chorizo water salt and pepper until thick and rich 🍳 stir in the cream and chives and keep warm 🌀 pat dry and toss the prawns with cajun spice salt and pepper 🍳 ⏱ 3 min make the polenta by simmering stock, milk, butter, water and salt and whisk in polenta until loose ⏳ whisk in the gruyere and set aside 🍳 ⏱ 3 min heat oil and cook half the prawns until browned and cooked through 🍳 ⏱ 3 min add more oil and cook the remaining prawns until browned and cooked through 🍽 assemble plates by topping polenta with tomato sauce and prawns 🍽 sprinkle with extra chives and drizzle with reserved chorizo oil and serve at once Creamy Cajun Prawns 🎉 150 g chorizo ½ tsp smoked paprika 1 piece onion 2 pieces celery 1 piece green pepper 8 pieces garlic 1 piece plum tomato 1½ tsp caster sugar black pepper to taste 60 ml double cream chive to taste 500 ml shellfish stock 350 ml whole milk 60 g unsalted butter 200 g quick-cook polenta 30 ml chorizo, smoked paprika 30 ml onion, celery green pepper, garlic 20 ml cajun spice mix plum tomato, caster sugar, black pepper salt double cream, chive 5 g chive 5 ml half remaining shellfish stock, whole milk, unsalted butter, quick-cook polenta 250 ml 7 ml 7 ml 5 g chive 650 ml water
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Preparation steps

  1. brown and crisp the chorizo
  2. saute the onion and celery until softened about 5 min
  3. cook the pepper garlic and cajun spice for 1 min until fragrant
  4. simmer the tomatoes sugar chorizo water salt and pepper for 20 min until thick and rich
  5. stir in the cream and chives and keep warm
  6. pat dry and toss the prawns with cajun spice salt and pepper
  7. make the polenta by simmering stock, milk, butter, water and salt and whisk in polenta for about 3 min until loose
  8. whisk in the gruyere and set aside
  9. heat oil and cook half the prawns for about 3 min until browned and cooked through
  10. add more oil and cook the remaining prawns for about 3 min until browned and cooked through
  11. assemble plates by topping polenta with tomato sauce and prawns
  12. sprinkle with extra chives and drizzle with reserved chorizo oil and serve at once

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