Cajun prawns with creamy tomato sauce and cheesy polenta

dinner · ⏱ 80 min · 4 portions · 55.0 g carbs / portion · allergens: celery, gluten, milk, soy, tree nuts

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
http://flowcooking.food/en-us/recipe/831/cajun-prawns-with-creamy-tomato-sauce-and-cheesy-polenta/