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Recipe Instructions

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.

Recipe Ingredient

750ml (3 cups) 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

Recipe Cuisine


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Recipe Category



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.

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