Cajun Prawns, Creamy Tomato Sauce and Cheesy Polenta

ottolenghi.co.uk

PC Chef

75ml olive oil

150g smoked cooking chorizo, casings discarded and roughly crumbled into 1 ½cm pieces

½ tsp smoked paprika

1 onion, peeled and finely chopped

2 celery sticks, finely chopped into 1cm cubes (120g net weight)

1 green pepper, chopped into roughly 2 ½cm cubes

4 garlic cloves, peeled and crushed

4 tsp Cajun spice mix

1 tin plum tomatoes, roughly crushed (400g)

1½ tsp caster sugar

Salt and black pepper

60ml double cream

10g chives, chopped into 1½cm lengths, plus extra chopped to serve

350g extra-large king prawns (peeled and de-veined)

subheading: For the polenta:

500ml shellfish stock

350ml whole milk

60g unsalted butter, cut into roughly 2cm cubes

200g quick-cook polenta

120g gruyere, roughly grated

Directions at ottolenghi.co.uk

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