Spicy Low-Country Prawn and Polenta

Substitute andouille sausage for smoky, spicy chorizo for a stronger flavour.

  • Preparation Time25 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyMedium

For the polenta

960ml milk
1 tsp salt
1 tsp course ground black pepper
1 tbsp butter
150g stone-ground yellow polenta
1 tsp chilli flakes
1 tbsp pepper sauce
50g grated Cheddar

For the prawns

700g (21 count) prawns, peeled and deveined
2 tbsp Cajun seasoning
60ml extra-virgin olive oil
110g diced andouille sausage
2 tsp diced garlic
60g butter
1 tsp cayenne pepper
2 small chopped piquillo peppers
1 tsp chilli flakes
30ml wine (Spanish rioja)
10g chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Spring onions, for garnish
1) Bring the milk, salt, pepper and butter to a boil. Stir in the polenta, chilli flakes and pepper sauce over a low heat.

2) When the consistency is right, in about 45 to 50 minutes, add the cheese and stir.

1) Toss the prawns in Cajun seasoning and set aside. In a saute pan, over a medium heat, heat the oil. Add the sausage and render for 3 minutes. Add the garlic, stir for 1 to 2 minutes. Add the prawns and butter and saute for 2 to 3 minutes.

2) Stir in the cayenne pepper, piquillo peppers and chilli flakes. Add the wine and fresh herbs and simmer for 2 to 3 minutes. Add the salt and pepper, to taste.

3) Divide the polenta between four shallow bowls and add the prawn mixture over the top. Garnish with chopped spring onions and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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