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: 45mins | Serves: 6
- 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
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.
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.
Divide the prawn mixture among serving bowls. Serve with lemon wedges.