Spanish Prawns and Chorizo with Green Sauce
Photography Manja Wachsmuth.
Always a crowd-pleaser, pop a bowl of these on the table and they’ll disappear in minutes.
Serves: 4–6
INGREDIENTS
20 large, peeled raw prawns with tail on
2 long, soft-cured chorizo, sliced 1cm thick
Marinade
2 tablespoons tomato paste
1 teaspoon smoked paprika
2 cloves garlic, crushed
½ teaspoon cumin seeds
1 teaspoon dried oregano
finely grated zest and juice 1 lemon
2 tablespoons olive oil
sea salt and ground pepper
10 slim metal skewers or if using wooden, soak in cold water for 30 minutes to prevent them burning
Green Sauce
zest 1 lemon
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon sea salt
pinch chilli flakes
½ cup packed herbs (I used parsley and basil)
1 teaspoon dried oregano
½ cup olive oil
METHOD
Marinade: Combine all the ingredients in a large bowl. Add the prawns and turn to coat well.
Thread prawns, each wrapped around a slice of chorizo, on to skewers. This can get a little messy but well worth it.
Heat a little oil in a large sauté pan and cook the prawns until golden and just cooked through, about 1–2 minutes each side. Makes 10 skewers.
Green Sauce
Place all the ingredients in a food processor and process until smooth and bright green. Makes about ¾ cup.
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