I’m not really a fan of smoked salmon. I’m not really a fan of anything smoked (except maybe chili) and I’ve made these a couple of times but I think that the salmon I used the first time I made them was a little milder […]
Crab was a particular speciality where we were living in the USA. Hauled out of the Chesapeake and boiled up with Old Bay seasoning or turned into delicious crab cakes. It’s a delicacy back home in Cornwall too, freshly picked and eaten in sandwiches. I’ve […]
Just because a meal is quick and easy doesn’t mean that it can’t be packed with flavour. Soft, creamy cheesy polenta and sweet plump prawns in a rich smoky tomato sauce. What could be better on a chilly evening?
I never tried shrimp and grits when we were living in the States, it was always made with bacon and I think the lack of a real sauce with it meant that it was never that appealing. A steaming bowl of this though? There’s a chance that I could eat that every night for dinner.
1/2 onion (any type)
1 fat clove of garlic
1 tbsp tomato puree
big handful of cherry tomatoes
1/2 sweet pepper (red, orange or yellow)
red chili (optional, as much or as little as you like)
1/2 tsp chipotle powder or smoked paprika
150g cooked large prawns
knob of butter
salt and pepper
olive oil for frying
Slice the onion and gently fry it in a little olive oil. Finely slice the garlic and add this to the pan once the onion has become translucent. Slice the pepper and quarter the tomatoes. Stir the tomato puree and the spice into the onion mix and add a splash of water to help it blend. Toss in the pepper and tomatoes and cook over a moderate heat for a couple of minutes until the tomatoes start to break down a little. Toss in the prawns and cook until they are just warmed through. Season to taste.
Meanwhile bring the water to boil in a medium pan. Reduce the heat and whisk in the polenta, cover and leave for 2-3 minutes to cook. Beat in the parmesan, butter and salt and pepper to taste.
Pile the polenta onto a plate and top with the tomato sauce and prawns before garnishing with a little chopped coriander and freshly ground black pepper.
Spicy fishcakes with sweet apricots coated in fragrant pistachios. Good fresh mackerel has very rich, almost creamy, meaty flesh and it pairs well with slightly tart fruit (and I don’t just mean a quick squeeze of lemon juice). I once had mackerel fillets with rhubarb, […]