Have sweet and spicy shrimp with creamy polenta on the table in 25 minutes flat. The sprinkle of Cajun spice mix adds that classic Louisiana flare
Ingredients
- 750ml (3 cups) Massel Organic Chicken Liquid Stock
- 170g (1 cup) instant polenta
- 100g butter, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 3 green shallots, thinly sliced
- 2 garlic cloves, crushed
- 3 tsp gluten-free Cajun spice mix
- 11 ⁄2 tsp smoked paprika
- 1kg green prawns, peeled, deveined, tails intact
- Fresh oregano, to serve
- Charred lemon cheeks, to serve
Description
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Step 1
Bring the stock to the boil in a saucepan over medium-high heat. Add the polenta in a thin, steady stream, stirring constantly with a wooden spoon, until incorporated. Reduce heat to low. Cook, stirring, for 5 minutes or until the mixture thickens. Remove from heat. Stir through half the butter. Season.
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Step 2
Heat a large heavy- based frying pan over high heat. Add the remaining butter and cook for 2 minutes or until browned. Add the oil, honey, shallot, garlic, Cajun spice mix and paprika. Stir briefly until combined then quickly add the prawns and cook, tossing, for 3-4 minutes or until the prawns curl and change colour.
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Step 3
Divide the polenta and prawns among serving plates. Sprinkle with oregano and serve with lemon cheeks.
