Spicy prawns with roasted corn polenta recipe | Sainsbury`s Magazine

Name: Spicy prawns with roasted corn polenta recipe | Sainsbury`s Magazine
Total time: 30 min
Ingredients: 25g unsalted butter; ½ onion, finely diced; 1 stick celery, finely diced; 1 small green pepper, finely diced; 2 garlic cloves, finely crushed; ½ x 175g pack okra, sliced diagonally; ½ tsp ground cayenne pepper (optional); ½ tsp smoked paprika; 1 tbsp tomato purée; 1 tbsp plain flour; 500ml chicken stock; 1 x 225g pack frozen Taste the Difference Raw Peeled Jumbo King Prawns, defrosted; ½ tbsp cider vinegar; ½ tbsp Worcestershire sauce; 4 sweetcorn cobettes; 2 tsp vegetable oil; 70g polenta; 100ml milk; crusty bread

www.sainsburysmagazine.co.uk

With a nod to Cajun gumbo and ‘shrimp and grits’, this spicy, saucy king prawns recipe sits on a bed of creamy polenta, packed with roasted corn for extra flavo

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Ingredients

25g unsalted butter
½ onion, finely diced
1 stick celery, finely diced
1 small green pepper, finely diced
2 garlic cloves, finely crushed
½ x 175g pack okra, sliced diagonally
½ tsp ground cayenne pepper (optional)
½ tsp smoked paprika
1 tbsp tomato purée
1 tbsp plain flour
500ml chicken stock
1 x 225g pack frozen Taste the Difference Raw Peeled Jumbo King Prawns, defrosted
½ tbsp cider vinegar
½ tbsp Worcestershire sauce
4 sweetcorn cobettes
2 tsp vegetable oil
70g polenta
100ml milk
crusty bread