150ml rapeseed oil
3 garlic cloves, sliced
120g chorizo, halved and sliced
1 tsp smoked paprika
1 roasted red pepper sliced
600g Dublin Bay prawns, shells removed
sea salt and freshly ground black pepper
Zest of 1 lemon
2 tbsp parsley, chopped
Grilled sourdough bread, to serve
150ml rapeseed oil
3 garlic cloves, sliced
120g chorizo, halved and sliced
1 tsp smoked paprika
1 roasted red pepper sliced
600g Dublin Bay prawns, shells removed
sea salt and freshly ground black pepper
Zest of 1 lemon
2 tbsp parsley, chopped
Grilled sourdough bread, to serve
Heat the oil in a heavy based pan.
Gently fry the garlic, chorizo, smoked paprika and roasted red pepper.
Just as the garlic starts to caramelise and change colour add the prawns.
Cook for a further 2-3 minutes, add lemon zest and chopped parsley.
Serve into pre-heated ceramic bowls or ramekins along with grilled sourdough bread
Heat the oil in a heavy based pan.
Gently fry the garlic, chorizo, smoked paprika and roasted red pepper.
Just as the garlic starts to caramelise and change colour add the prawns.
Cook for a further 2-3 minutes, add lemon zest and chopped parsley.
Serve into pre-heated ceramic bowls or ramekins along with grilled sourdough bread
