Post by Gus65 on Dec 13, 2013 12:42:24 GMT 10
One of the most requested dishes I can cook is Spanish style Prawn and Chorizo skewers usually served with a pear and rocket salad and a very cold Hunter Valley Verdehlo. Not at all hard and ideal for a summer evening when time is short.
for 2 of us I'll use
Skewers
16 Green prawn
Spanish chorizo sliced to about the thickness of the prawns, 12 bits
1 tsp smoked paprika
2 Tbsp Lemon Juice
2 tsp lemon rind
1 clove Garlic crushed
2 Tbsp Olive oil.
Metal skewers if doing over charcoal or soaked bamboo if doing on the gas hotplate.
- Shell and devein prawns, slice chorizo and skewer alternating. Start with a Prawn and finish with a prawn so you end up with 4 prawns and 3 chorizo per skewer.
- Mix marinade ingredients together and coat skewers, cover and refrigerate for at least an 1/2 hour.
I use a chimney of lump charcoal in the mini rotisserie with the wire rack on it and once nice and even cook for about 3 minutes each side or until prawns have changed colour and chorizo has rendered a lot of the fat out and is a bit crispy.
Salad
Small pack of Baby Rocket leaves, washed and drained.
2 Pears sliced into strips, Bierre Bosc work well but any ripe pear is fine.
Generous portion of shaved Parmesan (you can use feta other soft cheese but I'm not that fond of it so I don't)
Ground black pepper
1 1/2 Tbsp balsamic vinegar
2 Tbsp Olive oil.
Mix rocket, pear and parmesan and apply generous quantity of pepper.
Mix vinegar and oil
Serve on a plate and dress salad.
Alternate between wine and food until done.
