Ingredients

1. 750ml (3 cups) Massel Organic Chicken Liquid Stock
2. 170g (1 cup) instant polenta
3. 100g butter, chopped
4. 2 tbsp extra virgin olive oil
5. 2 tbsp honey
6. 3 green shallots, thinly sliced
7. 2 garlic cloves, crushed
8. 3 tsp gluten-free Cajun spice mix
9. 11 ⁄2 tsp smoked paprika
10. 1kg green prawns, peeled, deveined, tails intact
11. Fresh oregano, to serve
12. Charred lemon cheeks, to serve

Description

• Step 1

  Bring the stock to the boil in a saucepan over medium-high heat. Add the polenta in a thin, steady stream, stirring constantly with a wooden spoon, until incorporated. Reduce heat to low. Cook, stirring, for 5 minutes or until the mixture thickens. Remove from heat. Stir through half the butter. Season.

• Step 2

  Heat a large heavy- based frying pan over high heat. Add the remaining butter and cook for 2 minutes or until browned. Add the oil, honey, shallot, garlic, Cajun spice mix and paprika. Stir briefly until combined then quickly add the prawns and cook, tossing, for 3-4 minutes or until the prawns curl and change colour.

• Step 3

  Divide the polenta and prawns among serving plates. Sprinkle with oregano and serve with lemon cheeks.