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
Polenta:
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.

Prawns:
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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