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 review Spicy prawns 5/5 Love the colour and the flavour the prawns get from the chorizo. Paul R Smith

Simple ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 350 g raw king prawns, scampi, large shrimp etc.
• 7.5 cm (3”) 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

1. Add a dash of olive oil to a large heavy based and fry off the chorizo until they release their colourful oil.
2. Add the prawns and cook them until they turn pink.
3. Add the lime zest and juice.
4. 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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