Prawn and Chorizo Stew with Creamy Polenta


Fancy something spicy and a little different? Try this Prawn and Chorizo Stew with Creamy Polenta. Its is a Creole recipe, also known in America as Shrimp with Grits. Grits is made of coarse cornmeal cooked to a similar consistency as mashed potato. When cooked the texture is never as smooth as mash would be, holding still the subtle bite of each small grain. In Europe grits is known as polenta and used widely in Italian cuisine.

So here combines the mix of flavours for this dish. Creole cuisine is a style of cooking originating from the population of people who were born to settlers in French colonial Louisiana, New Orleans, and blends French, Spanish, Portuguese, Italian, Native American, and Caribbean cooking. Mediterranean flavours, with Caribbean chilli heat, Italian inspired tomato based sauces and French butter roux.

Polenta lends a subtle creamy corn base and lets the rich stew of delicate sweet prawn and spicy chorizo shine through. This dish is an American Diner favourite and rightly so, the layers of flavour are unique, interesting and completely addictive.


Prawn and Chorizo Stew with Creamy Polenta

Serves 2


10 large green prawns with heads on (or 14 smaller ones)
80g chorizo
1 small stick celery, sliced fine
1/2 red onion, chopped fine
1/2 red pepper, chopped fine
1 fresh red chilli
Splash of brandy
1 tbsp butter
Lemon juice
Chopped parsley and chives for garnish

Stock Sauce:
10 prawn heads and shells
1/2 small onion, roughly chopped into chunks
1 small celery stick, roughly chopped into chunks
1/2 carrot, roughly chopped into chunks
4 whole peppercorns
1 clove garlic,
1 tbsp tomato paste

Creamy Polenta:
120ml milk
720ml chicken stock
1/2 tsp salt
150g coarse polenta



1.  Start by making Polenta. In a medium-sized heavy based saucepan, bring milk, stock and salt to the boil. Once boiling remove from heat and gradually add polenta, stirring the entire time to get a smooth consistency. Return to very low heat and simmer uncovered for 30 minutes, stirring every few minutes. The polenta will stick slightly to the bottom of the pan which is normal, however it should not burn.

2.  To make the stock for the stew, remove prawn heads gently and peel prawns of their shell. Reserve shells and heads.

3.  Add a splash of oil to a saucepan and throw in the onion, carrot, celery, peppercorns and garlic. Cook a few minutes but do not brown. Now add tomato paste, stirring for 1 minute, followed by the prawn heads and shells. When shells have turned pink add a splash of brandy and cook until evaporated.

4.  Next step is to cover stock ingredients with water, just enough so all ingredients are submerged. Bring to the boil, place a lid on top and turn to simmer for 20 minutes. Make sure water does not evaporate. When done drain stock and discard vegetable and shells.

5. To finish the stew: Fry prawns briefly in a pan with a little oil until coloured but barely cooked. Remove from pan and fry Chorizo until cooked. Remove from fat.

6. In a clean frying pan, add a little oil and cook onion, celery, red pepper, chilli and garlic until soft. Add chorizo and drained prawn shell stock. Cook gently until thickened into a nice sauce, then return prawns to the pan for a few minutes to heat through.

7. Remove prawn stew from heat, stir in butter and give a good squeeze of lemon juice. Serve on top of creamy polenta, garnish with parsley and chives.


Shrimp with Grits

Poached Chicken Udon Miso Salad


Poached chicken, udon noodles, fresh crunchy mange tout and green beans covered in miso, soy, ginger and mirin sauce. That says it all. A spankingly good Japanese salad that leaves you licking the bowl. 

These flavours don’t have to be applied just to hot food and stir-fry’s, they make brilliant dressings for salads and cold noodle, meat and seafood based dishes. Try experimenting with your recipes, add some grated carrot, celery, glass noodles, prawns, shredded beef or pork – the miso, soy, mirin and ginger combination makes everything taste good.


Poached Chicken Udon Miso Salad

Serves 2


200g udon noodles
450gm chicken fillets
1 litre chicken stock
6 spring onions, cut into 2 inch pieces and halved lengthways
200g green beans, trimmed and sliced
200g mange tout
1/4 cup mint leaves
1/4 cup coriander leaves

4 tbsp mirin
1 tbsp light soy sauce
2 tsp miso paste
1 tbsp vegetable oil
2 tsp minced ginger


1. Mix all ingredients for dressing together and whisk with a fork. Set aside.

2. Boil a large pan of water and cook udon noodles for approx. 7 minutes. They should be soft but still have a little bite. Drain and set aside.

3. Place chicken breast fillets in stock and bring to the boil, then immediately turn to simmer, cover and cook for 15 – 20 minutes until cooked through.

4. Blanch mange tout, beans and spring onions in boiling water for 10 seconds. Drain and submerge into a bowl of cold water with a few ice cubes to stop the cooking process.

5. Shred chicken into bite size pieces. In a large bowl combine udon noodles, chicken, mange tout, beans, spring onions, mint, coriander and dressing, toss together and serve.