Short Instructions:
Step 1
Heat a large non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel.
Step 2
Reduce heat to low. Add the oil and garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawn’s curl and change colour. Add the chorizo, coriander and sherry to the pan and stir to combine.
Step 3
Divide the prawn mixture among serving bowls. Serve with lemon wedges.
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes.
Active Time: 15 mins | Total Time: 45 mins | Serves: 6
Ingredients
- Thinly slice roughly 400g of Chorizo sausage
- 125ml (1/2 cup) olive oil
- 6 garlic cloves, crushed
- 2kg Argentinian prawns, peeled leaving tails intact
- 1/2 cup chopped fresh coriander
- 1 tablespoon dry sherry
- Lemon wedges, to serve
Short Instructions
Step 1
Heat a large non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel.
Step 2
Reduce heat to low. Add the oil and garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawn’s curl and change colour. Add the chorizo, coriander and sherry to the pan and stir to combine.
Step 3
Divide the prawn mixture among serving bowls. Serve with lemon wedges.
