Honeyed Prawns & Polenta

Ingredients for Honeyed Prawns & Polenta

• 60ml de extrato de tomate

• 45ml de mel

• 1 colher de sopa de suco de limão

• 1 colher de sopa de azeite de oliva extra-virgem

• 1 teaspoon hot sauce

• 1/2 colher de chá de alho em pó

• Sal marinho

• 450g large, peeled, and deveined prawns

• 240ml polenta

• 300ml (275g) corn kernels, fresh or frozen

• 60ml currants

• 1 colher de sopa de mel

• 1 colher de sopa de manteiga

• 1 teaspoon fresh thyme, or 1/2 teaspoons dried

• Sal marinho

• Black pepper

• 40g feta cheese, crumbled

• 2 to 3 tablespoons fresh parsley, finely chopped

• 2 tablespoons capers

• Hot sauce (optional)

1. Preheat the oven to 204°C (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.

2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.

3. For the polenta: Bring 725ml cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.

4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.

5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.

6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.

7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.

8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.