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Prawns: Spencer Gulf Prawns, Roasted with Chorizo

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SPENCER GULF PRAWNS, ROASTED WITH CHORIZO SAUSAGE, GARLIC, OREGANO & LEMON
(Recipe with the compliments of Giallo Wine Bar, Kent Town)
 
Ingredients:  (Serves 4)
20 large green prawns (peeled, head and tail on, de-veined)
2 chorizo sausages
1/2 bunch washed oregano
2 cloves garlic
1 lemon, cut into quarters
1 lemon, cut in half for juicing
Extra virgin olive oil.
Method:
Pre-heat oven to 180C degrees.  Roast chorizo whole for 10 minutes.  Remove and cool, slice into 1/2cm pieces.
Wash oregano well, pick off leaves, place in food processor with garlic and blend, adding olive oil to form a thick paste.
Pre-heat a thick-based frying pan on the stove.  Lay out cleaned prawns and season with salt and pepper on both sides.
Add 3 tbsp of olive oil to pan along with prawns and sliced chorizo.  Add lemon wedges and colour all ingredients on both sides.  Add oregano mix and mix well.
Remove from stove and place in oven for 4-5 minutes.
To serve, squeeze half a lemon over prawns and check seasoning.
Serve in a large bowl and garnish with oregano leaves.