Devilled Prawns Corny Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEVILLED PRAWNS & CORNY POLENTA



Devilled prawns & corny polenta image

Try this upgraded version of shrimp and grits, a Deep South classic. King prawns are fried in a spicy devilled butter then served on top of cheesy polenta

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 21

500ml whole milk
1 bay leaf
120g polenta
1 tsp Tabasco
100g cheddar
300g raw king prawns , peeled
2 corn cobs
rapeseed oil
50ml white wine
4 spring onions , finely chopped, to serve
100g unsalted butter
1 shallot , finely chopped
1 garlic clove , chopped
bunch of parsley , leaves picked
bunch of tarragon , leaves picked
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp cumin seeds
½ tsp sea salt
1 tbsp Worcestershire sauce
2 tsp lemon juice

Steps:

  • To make the polenta, bring 550ml water to the boil with the milk and bay in a pan. Steadily pour in the polenta and whisk vigorously until incorporated, making sure there are no lumps. Cook for 30 mins, stirring often, adding a little more water if needed, then stir in the Tabasco and cheddar until melted. Remove the pan from the heat, take out the bay leaf and cover with a tea towel to keep warm.
  • Meanwhile, take the prawns out of the fridge to bring to room temperature and season with some salt.
  • Make the butter by blitzing all the ingredients with 2 tbsp water in a food processor until combined.
  • Heat a frying pan. Brush the corn with some rapeseed oil and salt and fry, turning until the corn is puffed and deep yellow and starting to char. Remove from the pan, allow to cool for a min, then slice the corn from the cob and stir into the polenta.
  • Heat some oil in the frying pan and add the prawns. Cook over a high heat for 2 mins or until pink, then add the wine, bring to the bubble and turn the prawns over. Add 2 tbsp of the devilled butter to the pan and toss the prawns in it as it melts. Stir another tbsp of the butter through the polenta, then divide between two bowls, top with the prawns, pan juices and spring onion.

Nutrition Facts : Calories 950 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium

CHEF JOHN'S DEVILED SHRIMP RAGU



Chef John's Deviled Shrimp Ragu image

This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

½ pound raw shrimp, peeled and deveined - shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
½ lemon, juiced
¼ cup ketchup
1 tablespoon brown sugar
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
1 clove garlic, minced
salt to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
1 tablespoon cold unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
  • Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
  • Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
  • Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
  • Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
  • Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g

CHEF JOHN'S THREE CORN POLENTA



Chef John's Three Corn Polenta image

When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 teaspoons butter, divided
1 teaspoon olive oil
1 ½ cups fresh corn kernels, divided
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 clove garlic, pressed
2 ½ cups water, divided
½ cup polenta

Steps:

  • Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  • Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g

HONEYED PRAWNS & POLENTA



Honeyed Prawns & Polenta image

Provided by Ashley English

Categories     Shellfish     Bake     Marinate     Dinner     Condiment     Cornmeal     Seafood     Shrimp     Honey     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: Four 3/4-cup servings

Number Of Ingredients 23

For the prawn marinade:
4 tablespoons tomato paste
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce
1/2 teaspoon garlic powder
Sea salt
1 pound large, peeled, and deveined prawns
For the polenta:
1 cup polenta
1 1/4 cups (10 ounces) corn kernels, fresh or frozen
1/4 cup currants
1 tablespoon honey
1 tablespoon butter
1 teaspoon fresh thyme, or 1/2 teaspoon dried
Sea salt
Black pepper
For the topping:
1/3 cup feta cheese, crumbled
2 to 3 tablespoons fresh parsley, finely chopped
2 tablespoons capers
Hot sauce (optional)

Steps:

  • 1. Preheat the oven to 400°F (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.
  • 2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.
  • 3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.
  • 4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.
  • 5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.
  • 6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.
  • 7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.
  • 8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.

SAUTEED SHRIMP OVER POLENTA



Sauteed Shrimp over Polenta image

Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.

Provided by Mary Young

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 ½ cups chicken stock, or as needed, divided
¾ cup fat-free half-and-half
1 cup polenta
2 tablespoons olive oil
2 plum tomatoes, diced
1 large red bell pepper, chopped
½ sweet onion (such as Vidalia®), chopped
2 cloves garlic, chopped
1 pinch dried oregano, or to taste
1 pinch dried thyme, or to taste
1 teaspoon ancho chile powder, or to taste
½ cup grated Parmesan cheese
12 ounces uncooked medium shrimp, peeled and deveined

Steps:

  • Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
  • Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
  • Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g

DEVILLED PRAWNS & CORNY POLENTA



Devilled prawns & corny polenta image

Try this upgraded version of shrimp and grits, a Deep South classic. King prawns are fried in a spicy devilled butter then served on top of cheesy polenta

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 21

500ml whole milk
1 bay leaf
120g polenta
1 tsp Tabasco
100g cheddar
300g raw king prawns , peeled
2 corn cobs
rapeseed oil
50ml white wine
4 spring onions , finely chopped, to serve
100g unsalted butter
1 shallot , finely chopped
1 garlic clove , chopped
bunch of parsley , leaves picked
bunch of tarragon , leaves picked
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp cumin seeds
½ tsp sea salt
1 tbsp Worcestershire sauce
2 tsp lemon juice

Steps:

  • To make the polenta, bring 550ml water to the boil with the milk and bay in a pan. Steadily pour in the polenta and whisk vigorously until incorporated, making sure there are no lumps. Cook for 30 mins, stirring often, adding a little more water if needed, then stir in the Tabasco and cheddar until melted. Remove the pan from the heat, take out the bay leaf and cover with a tea towel to keep warm.
  • Meanwhile, take the prawns out of the fridge to bring to room temperature and season with some salt.
  • Make the butter by blitzing all the ingredients with 2 tbsp water in a food processor until combined.
  • Heat a frying pan. Brush the corn with some rapeseed oil and salt and fry, turning until the corn is puffed and deep yellow and starting to char. Remove from the pan, allow to cool for a min, then slice the corn from the cob and stir into the polenta.
  • Heat some oil in the frying pan and add the prawns. Cook over a high heat for 2 mins or until pink, then add the wine, bring to the bubble and turn the prawns over. Add 2 tbsp of the devilled butter to the pan and toss the prawns in it as it melts. Stir another tbsp of the butter through the polenta, then divide between two bowls, top with the prawns, pan juices and spring onion.

Nutrition Facts : Calories 950 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium

More about "devilled prawns corny polenta recipes"

DEVILLED PRAWNS RECIPE - BBC FOOD
devilled-prawns-recipe-bbc-food image
Set aside to marinate for 10–15 minutes. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and …
From bbc.co.uk
Servings 6
Category Main Course


CORN POLENTA WITH SHRIMP RECIPE | REAL SIMPLE
2015-07-16 Add polenta and whisk until creamy, 25 to 35 min. Stir in corn kernels. Advertisement. Step 2. Heat olive oil in a skillet over medium heat. Add onion, poblano pepper, and garlic and cook until soft, 8 to 10 min. Stir in shrimp and season with salt and pepper. Cook until shrimp are opaque, 5 to 6 min. Step 3. To serve, spoon the shrimp mixture ...
From realsimple.com
3.5/5 (17)
Total Time 50 mins
Servings 4
Calories 360 per serving


EASY CAJUN SHRIMP WITH CREAMY PARMESAN POLENTA - THE BUSY ...
2020-09-25 How to Make Creamy Polenta. Polenta, or grits as they’re called in the US, is a food that sometimes gets a bad rap. If cornmeal is overcooked with not enough liquid they can be tough and dry and flavourless, but with a little bit of creaminess and flavour added it makes the PERFECT base for cajun shrimp, salmon, stewed beef, or other flavour-packed main dishes.
From thebusybaker.ca
Cuisine American, Cajun, North American, Southern
Category Main Course, Main Dish
Servings 4
Calories 613 per serving


CANDIED SALMON DEVILLED EGGS RECIPE - COUNTRY GROCER
Directions In a large pot, cover 12 eggs with cold water. Bring to a boil over high heat. Immediately reduce to a gentle boil over medium heat.
From countrygrocer.com


FOOD WISHES VIDEO RECIPES: DEVILED SHRIMP RAGU OVER CREAMY ...
2009-07-06 Deviled Shrimp Ragu Over Creamy Corn Custard – Hell Yeah! As promised, here is part 2 to the heavenly corn custard video recipe I just posted. This sexy seafood concoction is a slightly more refined take on the southern classic, shrimp and grits.
From foodwishes.blogspot.com


CORN CRAB AND OLD BAY DEVILED EGGS : WATCH RECIPE ...
2021-12-10 Process until smooth, stopping to scrape corn crab and old bay deviled eggs. The seasoning's primary intention is to compliment seafood, specifically crabs and shrimp. Old bay seasoning isn't just for seafood. Ingredients · 12 eggs · ¼ cup mayonnaise · 1 teaspoon paprika · ½ teaspoon mustard powder · ½ teaspoon old bay seasoning tm · 1 (6 ounce) can lump …
From pioneer-woman-polenta.blogspot.com


CRUNCHY POLENTA ROASTIES – COOKER APP
Recipes. Crunchy polenta roasties. 0 5 0. Read Later Share. Prep: 10 mins; Cook: 1 hr and 20 mins; Easy. Serves 4 – 6 . Coat potatoes in olive oil and dried polenta and you’ll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for Sunday lunch. Gluten-free. Ingredients. 9 ; large potatoes (about 1.25kg), peeled and cut into large chunks about …
From cookerapp.com


RECIPES - THE DEVILLED EGG
Featured Recipe Blood Orange & Mozzarella Salad With a miso dressing. LATEST; CATEGORIES; DIFFICULTY; uncategorised (1) seasonal (32) meat (44) fish (47) seafood (44) main (89) canapes (47) starter (142) dessert (76) baking (73) cakes (14) bread (12) snacks (107) breakfast (41) vegetarian (190) vegan (80) international (57) fine-dining (44) techniques (69) …
From thedevilledegg.com


CREAMY GOAT CHEESE POLENTA RECIPE RECIPE FOR DEVILED
CREAMY GOAT CHEESE POLENTA. Make and share this Creamy Goat Cheese Polenta recipe from Food.com. Recipe From food.com. Provided by Corrinne J. Time 30m. Yield 6 serving(s) Steps: In medium pot with high sides combine the water, milk and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly.
From tfrecipes.com


CORNMEAL RECIPES POLENTA RECIPE FOR DEVILED
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
From tfrecipes.com


DEVILLED PRAWNS & CORNY POLENTA RECIPE | EAT YOUR BOOKS
Save this Devilled prawns & corny polenta recipe and more from BBC Good Food Magazine, September 2017 to your own online collection at EatYourBooks.com
From eatyourbooks.com


DEVILLED PRAWNS & CORNY POLENTA – COOKER APP
Recipes. Devilled prawns & corny polenta. 0 6 0. Read Later Share. Prep: 15 mins; Cook: 45 mins; More effort. Serves 2. Try this upgraded version of shrimp and grits, a Deep South classic. King prawns are fried in a spicy devilled butter then served on top of cheesy polenta. Gluten-free. Ingredients For the polenta . 500ml whole milk; 1 ; bay leaf 120g polenta; 1 tsp ; …
From cookerapp.com


DEVILLED SHRIMP - READER'S DIGEST
Add the shrimp, bring the liquid to a boil, then simmer, stirring, for 1 to 2 minutes or until the shrimp are opaque and just firm to the touch. Remove from the heat and let the shrimp cool in the liquid. Shell and devein the shrimp. Arrange on a platter, and serve with the salsa on the side if desired. Makes about 36 shrimp. Nutritional ...
From readersdigest.ca


BUTTERY CHILLI PRAWNS - COOKER APP
Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in …
From cookerapp.com


DEVILLED PRAWNS & CORNY POLENTA | RECIPE | BBC GOOD FOOD ...
King prawns are fried in a spicy devilled butter then served on top of cheesy polenta. Jul 14, 2019 - Try this upgraded version of shrimp and grits, a Deep South classic. King prawns are fried in a spicy devilled butter then served on top of cheesy polenta . Explore • Food And Drink • Special Diet • Healthy Recipes • Vegetarian Fast Food. ...
From pinterest.co.uk


IN THE KITCHEN WITH STEFANO FAITA - TLN
TLN Media Group Inc. 901 Lawrence Ave West, Level 2. Toronto, ON M6A 1C3 Canada +1 (416) 744-8200 [email protected]
From tln.ca


DEVILLED PRAWNS RECIPES
Heat a frying pan. Brush the corn with some rapeseed oil and salt and fry, turning until the corn is puffed and deep yellow and starting to char. Remove from the pan, allow to cool for a min, then slice the corn from the cob and stir into the polenta. Heat some oil in the frying pan and add the prawns. Cook over a high heat for 2 mins or until ...
From tfrecipes.com


DEVILLED PRAWNS CORNY POLENTA - WATCHLIVEACTION
2019-06-05 devilled prawns corny polenta.Our site gives you recommendations for downloading video that fits your interests. You can also share Food Wishes Recipes - Shrimp and Grits Recipe - How to Make Shrimp and Grits Video videos that you like on your Facebook account, find more fantastic video from your friends and share your ideas with your friends …
From watchliveaction.blogspot.com


POLENTA - RECIPE | COOKS.COM
In a large deep pan add olive oil, brown chopped or pressed garlic in oil. Add water and salt, bring to boil - gradually stir in polenta. Reduce heat and simmer gently, stirring constantly to prevent sticking, until mixture is very thick (about 30 minutes). Be sure to use a long handled spoon because mixture pops and bubbles and can burn you.
From cooks.com


Related Search