Gambas y chorizo
This came about because I needed a prawn dish without garlic, which would be the way I would normally cook these. This was a very quick, simple and colourful tapa.
Gambas y chorizo | |
---|---|
Servings: | Serves 2 |
Calories per serving: | 858 |
Ready in: | 35 minutes |
Prep. time: | 20 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 30th January 2013 |
Best recipe reviewSpicy prawns 5/5 Love the colour and the flavour the prawns get from the chorizo. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 350 g raw king prawns, scampi, large shrimp etc.
- 7.5 cm (3β) Chorizo, cut in half and then sliced thinly
- 3 tablespoons brandy
- A little olive oil
- Zest and juice of ½ a lime
- Handful of parsley, chopped finely
Mise en place
- Devein the prawns, cutting fairly deeply along the back so they butterfly a little as they cook.
Method
- Add a dash of olive oil to a large heavy based and fry off the chorizo until they release their colourful oil.
- Add the prawns and cook them until they turn pink.
- Add the lime zest and juice.
- Tip in the brandy and shimmy the pan so the brandy catches and the alcohol burns off sprinkle with parsley and serve immediately.
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