Recipes For Dinner Shrimp
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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.
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.
Divide the polenta and prawns among serving plates. Sprinkle with oregano and serve with lemon cheeks.
750ml (3 cups) Massel Organic Chicken Liquid Stock
170g (1 cup) instant polenta
100g butter, chopped
36.40 gm extra virgin olive oil
57.20 gm honey
3 green shallots, thinly sliced
2 garlic cloves, crushed
3 tsp gluten-free Cajun spice mix
11 ⁄27.50 gm smoked paprika
1kg green prawns, peeled, deveined, tails intact
Fresh oregano, to serve
Charred lemon cheeks, to serve
Chicken stock, garlic, gluten allergy, honey, polenta, prawn, seafood, sesame allergy, shellfish allergy, dinner, gluten free, american, easy, quick
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.