Jul 17, 2008 7:26 am US/Pacific
Prawns & Chorizo w/Creamy Polenta
Prawns & Chorizo w/ Creamy Polenta
Make the creamy polenta first and while polenta cooks prep ingredients for chorizo & prawns.
Creamy Polenta
2 cups water
1/2 cups polenta
1/2 cups cream
1/2 cup grated parmesan
1 tsp salt
Bring water to a boil in a medium pan. Whisk in polenta and bring to a simmer. Stirring frequently cook polenta for 40-45 minutes, until creamy in texture. Stir in rest of ingredients and turn off heat and cover.
Prawns & Chorizo
2 tbsp unsalted organic butter
1 lb 16/20 Prawns, peeled, Cleaned, & cut in ½ length wise
1 medium White Onion julienne
Tbsp chopped garlic
4 oz Spanish Chorizo julienne
¼ cup chardonnay verjus
4 scallions julienne
½ bunch Cilantro, pulled from stem
Sea Salt – few of pinches
½ cup toasted pepitas (pumpkin seed)
Mix the julienne scallions and cilantro in bowl. Set aside.
In medium sauté pan, melt butter on medium heat until brown and toasty in aroma. (Do not let the butter brown to black, if so start over). Add prawns, onions, garlic, chorizo, and salt. Let prawns sear for about 1 minute and give the pan a stir and cook an additional minute. Add Verjus and let liquid reduce to about half.
Plate the creamy polenta onto 4 plates. Divide prawns & chorizo on top of polenta. Pour accumulated pan jus on plates. Top the creamy polenta w/ pepitas and scallion/cilantro mix.
Serves 4
L Wine Lounge
1801 L Street
Sacramento
916.443.6970
www.lwinelounge.com
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