Louisiana-Style Prawns & Polenta

📝 Ingredients

• 500 g frozen raw peeled prawns
• 200 g quick-cook polenta
• 500 ml semi-skimmed milk + 500 ml water
• 80 g grated cheddar
• 1 tin of chopped tomatoes (400 g)
• 1 brown onion (about 100 g)
• 1 green pepper (about 150 g)
• 3 garlic cloves
• 2 tsp smoked paprika
• 1 tbsp olive oil
• ½ lemon (juice)
• 2 spring onions
• Salt, black pepper

🍴 Utensils

• Large frying pan
• Saucepan
• Whisk
• Wooden spoon
• Colander
• Knife

📖 Steps

1. Defrost the prawns in the fridge the day before, or for 10 min in a colander under a trickle of cold water. Drain them, then pat them thoroughly dry with kitchen paper: when dry, they cook without releasing water.
2. Peel and finely chop the onion and garlic. Deseed the green pepper and cut it into small dice. Finely slice the spring onions, white and green parts, and set aside for serving.
3. Heat the oil in the large frying pan over a medium heat. Fry the onion and pepper for 6 to 7 min, stirring, until softened. Add the garlic and smoked paprika, then stir for 30 seconds without letting the spices burn.
4. Add the chopped tomatoes, season lightly with salt, add pepper and simmer over a low heat for 10 min, stirring from time to time, until the sauce thickens and is no longer watery.
5. Meanwhile, bring the milk and water to a simmer in the saucepan over a medium heat with a pinch of salt, keeping an eye on it so the milk doesn't boil over. Pour in the polenta in a steady stream, whisking constantly to avoid lumps.
6. Cook the polenta over a low heat for 5 min (or the time given on the packet), stirring constantly with the wooden spoon, until thick and creamy. Off the heat, stir in the cheddar, cover and set aside.
7. Add the prawns to the sauce and cook over a medium heat for 3 to 4 min, turning halfway through, until pink and opaque. Take them off the heat as soon as they curl into a C: if they form an O, they're overcooked. Drizzle with the lemon juice.
8. If the polenta has thickened too much, loosen it with a few spoonfuls of hot water. Divide it between shallow bowls, spoon the prawns and their sauce on top and sprinkle with spring onions. Serve straight away.