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.

12 Ingredients

* 750ml (3 cups) Massel Organic Chicken Liquid Stock

* 170g (1 cup) instant polenta

* 100g butter, chopped

* 2 tbsp extra virgin olive oil

* 2 tbsp honey

* 3 green shallots, thinly sliced

* 2 garlic cloves, crushed

* 3 tsp gluten-free Cajun spice mix

* 11 ⁄2 tsp smoked paprika

* 1kg green prawns, peeled, deveined, tails intact

* Fresh oregano, to serve

* Charred lemon cheeks, to serve

3 Method / Steps

Step 1

Bring the stock to a 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.

Step 2

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.

Step 3

Divide the polenta and prawns among serving plates. Sprinkle with oregano and serve with lemon cheeks.

source – cooking365coza

Are you looking for a new job?

Are you unemployed and want a new job? Or maybe you have a job already and want to find greener pastures? We have all these amazing Job Listings just for you. Take a look and find that amazing Job Today.  – See All Listings