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Prawn & Chorizo Bites

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19 December 2017 BY Julie Biuso
SERVES: Makes 20 ' Serves 6-8

Prawn & Chorizo Bites

Prawns and chorizo sausage may seem an odd combination – meat and seafood often is – but these two ingredients really do complement each other.

Ingredients
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20 large green (raw) prawns 2 soft chorizo sausages 1 tsp smoked sweet Spanish paprika 1 Tbsp olive oil Finely grated zest 2 lemons 20 short bamboo skewers, soaked in cold water for 30 minutes

Method
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1 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. Twist off their heads, then peel off shells, leaving the small piece of shell on the tail intact. Using a small sharp knife, slit down the back of each prawn and gently extract the red or black vein. Rinse prawns, then pat dry with paper towels.

2 Slice chorizo thickly. Spear 1 prawn and 1 slice of chorizo on each skewer. (Pierce the tail meat first with the skewer then curl the prawn in a spiral and pierce it again with the skewer; this will keep it in good shape as it cooks.)

Dust skewers with a little paprika. Drizzle with oil and scatter with the zest of 1 lemon. The skewers can be prepared 1-2 hours ahead; keep them refrigerated until cooking time.

3 Cook on a preheated lightly oiled barbecue hot plate over a medium heat until chorizo has coloured and prawns are cooked through. Watch the lemon zest though as it cooks quickly: remove pieces to a side plate once they are golden. Alternatively, cook prawn & chorizo bites over medium heat in a little oil in a frying pan. Serve hottish scattered with the zest of the second lemon.

Recipe Notes

Check the origin of your prawns. A cheap prawn is not usually a good thing. Read about prawns here Prawns

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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