Prawns and Chorizo Tapas
Your guests would love these tasty Spanish inspired prawns and chorizo tapas, serve them on some crusty grilled bread and throw a big party
Ingredients
- 300 gm Spanish chorizo (sliced approx. 0.5cm/.20in) (NOTE 1)
- 1 tbsp mild olive oil (or light)
- 500 gm shelled raw prawns (or 300gm peeled) (NOTE 2)
- 3 cloves garlic (minced)
- 2 small red chillies (optional, thinly sliced)
- ½ tsp smoked paprika
- 1 tsp brown sugar (or white, packed)
- ⅓ cup dry sherry (NOTE 3)
- 1 tbsp fresh lime juice
- ¼ finely chopped coriander (or flat-leaf parsley)
Instructions
- Peel the prawns, leaving the tail intact. Slice a shallow slit along the back of the prawn and remove its intestinal tract (black line).
- Slice the chorizos into approximately 0.5cm (0.20in) slices. Heat a large frying pan on medium heat. Place the chorizo in a single layer into the pan and cook for 1 to 2 minutes on each side until slightly caramelised. You may need to do this in two separate batches. Place the chorizo on a plate and set it aside.
- Using the same pan, heat the olive oil over medium to high heat. Add in the garlic and cook until fragrant for 30 seconds, stirring regularly. Place in the prawns, paprika chillies and sugar, cook until the prawns are almost opaque. Place in the chorizo slices and stir until heated through, then pour in the dry sherry. Cook for a few minutes until the alcohol smell dissipates.
- Remove the pan from the heat, then add in the lime juice and coriander, stir to combine. Serve immediately with fresh crusty bread or toast.
Notes
(NOTE 1) Chorizo - Mexico and Spain have their own version of chorizos, raw and cured. Cured Spanish chorizo is easier to find here, so I used this variety. Supermarkets stock cured Spanish chorizo near the chilled bacon area.
(NOTE 2) Raw shelled prawns - I used fresh large shelled prawns that weighed approximately 500gm (18oz) in total. Already peeled fresh prawns or defrosted prawns would also work too, but you would only need 300gm (11oz). Devein and clean each prawn before using.
(NOTE 3) Dry sherry is a variety of dry wines with fruity and nutty flavours. Any variety of reds, port and marsala wine would work great as a substitute for dry sherry.
Leftovers - Best served immediately. If there are any leftovers, place the prawns and chorizo in a sealed container and store them in the fridge for up to 2 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 219kcalCarbohydrates: 3gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 94mgSodium: 884mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 22mgCalcium: 34mgIron: 1mg