Tapas Style Spanish Prawns Recipes

Steps:

• 1. Heat oil in a large frying pan over medium heat.
• 2. Add chorizo, onions and garlic.
• 3. Cook, stirring occasionally, until chorizo is cooked and onions are soft.
• 4. Add paprika. Cook, stirring, for one 1 minute or until fragrant.
• 5. Add prawns. Cook, stirring, for about 1 or 2 minutes, or until almost cooked.
• 6. Add tomatoes, capsicum strips and lemon rind.
• 7. Season with salt and pepper.
• 8. Bring to boil. Reduce heat and simmer for about 2 minutes or until prawns are soft.
• 9. Stir in chopped parsley.
• 10. Garnish prawns with extra chopped parsley. Serve with lemon wedges.
• Serving suggestions. Individual serves in tapas dishes with fresh crusty bread on side. Use as a topping on bed of polenta. You may even prefer to serve with fettucine. This dish is versatile so you can experiment to produce a combination that suits your palate.

Steps:

• Heat the oven to 220C/fan 200C/gas 7.
• Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
• Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
• Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
• Sprinkle with the parsley and serve with crusty bread & lemon wedges.

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.