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Devilled prawns & corny polenta

A bowl serving devilled prawns & corny polenta

Devilled prawns & corny polenta

Name: Devilled prawns & corny polenta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 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

Rosie Birkett

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Serves 2

More effort

Prep: 15 mins

Cook: 45 mins

A star rating of 5 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

For the polenta

500ml whole milk
1 bay leaf
120g polenta
1 tsp Tabasco
100g cheddar

For the prawns

300g raw king prawns

peeled
2 corn cobs
rapeseed oil
50ml white wine
4 spring onions

finely chopped, to serve

For the devilled butter

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

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Nutrition: Per serving

kcal950
fat46g
saturates25g
carbs67g
sugars16g
fibre9g
protein58g
salt2.5g

Method

step 1

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.
step 2

Meanwhile, take the prawns out of the fridge to bring to room temperature and season with some salt.
step 3

Make the butter by blitzing all the ingredients with 2 tbsp water in a food processor until combined.
step 4

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.
step 5

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.

Recipe from Good Food magazine, September 2017

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A star rating of 5 out of 5.4 ratings

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