Garlic and chorizo prawns

Called gambas in Spanish, prawns team up with spicy sausage for this tapas-style dish.

Ingredients 

•  2 large chorizo sausages, thinly sliced
•  125ml (1/2 cup) olive oil
•  6 garlic cloves, crushed
•  2kg medium green tiger prawns, peeled leaving tails intact
•  1/2 cup chopped fresh coriander
•  1 tablespoon dry sherry
•  Lemon wedges, to serve
•  Crusty bread, to serve

Method 

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 prawns 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 and crusty bread.

Nutrition

Energy 1782kJ	Fat saturated 5.00g
Fat Total 24.00g	Carbohydrate sugars -
Carbohydrate Total 1.00g	Dietary Fibre 1.00g
Protein 50.00g	Cholesterol 360.00mg
Sodium 939.78mg

Notes

Make it kid friendly: Omit the chorizo and dry sherry. Replace the coriander with chopped fresh continental parsley. At the end of step 2, stir in 2 large tomatoes, coarsely chopped. Tip: It's important to reduce the heat to low before adding the oil and garlic to the pan in step 2. If the heat is too high, the garlic may cook too quickly and turn brown, which will make your Garlic & chorizo prawns taste bitter.


Source:

http://www.taste.com.au/recipes/18862/garlic+and+chorizo+prawns