Pan-fried Chorizo Butter Prawns
The simple and quick recipe is begging for a sunny weekend, a group of friends and a bottle of Méthode Cap Classique.
- Serves: 4-6 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 20 mins
1 kg queen prawns, cleaned
100 g chorizo, chopped into small blocks
100 g butter
2 spring onions, sliced thin
1 garlic clove, finely chopped
1 small knob of ginger, finely chopped
1 small red chilli, sliced
zest of 1 small lemon
salt and pepper
lemons, sliced to serve
To clean the prawns, use a pair of kitchen scissors to snip open the shell along the back of the prawns. Then use the tip of a sharp paring knife to carefully lift out the vein and discard. If you pierce the vein you can rinse the prawn off with water to clean. Drizzle the prawns with a little olive oil and set them aside.
Set a frying pan over medium-high heat and heat the olive oil. Add the chorizo and fry until it is almost crispy. Add the butter, spring onions, garlic, ginger, red chilli and zest and fry for another 2 minutes until fragrant. Remove the pan from the stove and season to taste.
Set a large frying pan or griddle pan over high heat. Fry the prawns in batches for 3-4 minutes, flipping occasionally until the prawns are pink. Drizzle the prawns with warm chorizo butter and serve immediately with slices of lemon.