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Bookmark Recipe

Neven’s Sizzling Prawns with Chorizo and Peppers

These sizzling prawns are something different to try this Christmas!

4 people

Ingredients

  • 150ml rapeseed oil

    3 garlic cloves, sliced

    120g chorizo, halved and sliced

    1 tsp smoked paprika

    1 roasted red pepper sliced

    600g Dublin Bay prawns, shells removed

    sea salt and freshly ground black pepper

    Zest of 1 lemon

    2 tbsp parsley, chopped

    Grilled sourdough bread, to serve

Main

  • 150ml rapeseed oil

    3 garlic cloves, sliced

    120g chorizo, halved and sliced

    1 tsp smoked paprika

    1 roasted red pepper sliced

    600g Dublin Bay prawns, shells removed

    sea salt and freshly ground black pepper

    Zest of 1 lemon

    2 tbsp parsley, chopped

    Grilled sourdough bread, to serve

Method

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Heat the oil in a heavy based pan.

Gently fry the garlic, chorizo, smoked paprika and roasted red pepper.

Just as the garlic starts to caramelise and change colour add the prawns.

Cook for a further 2-3 minutes, add lemon zest and chopped parsley.

Serve into pre-heated ceramic bowls or ramekins along with grilled sourdough bread

Method

Copy Text

Heat the oil in a heavy based pan.

Gently fry the garlic, chorizo, smoked paprika and roasted red pepper.

Just as the garlic starts to caramelise and change colour add the prawns.

Cook for a further 2-3 minutes, add lemon zest and chopped parsley.

Serve into pre-heated ceramic bowls or ramekins along with grilled sourdough bread