Mon, 7 August 2017
Charlo Clarke from the Martello Hotel in Bray shares a delicious recipe this morning for Portuguese Style Prawns with Chorizo, Spinach and Tomato served with Rocket salad and grilled garlic bruschetta.
Ingredients :
12 jumbo prawns (peeled and deveined)
60 g Chorizo (diced)
60g cooked potatoes (sliced)
60 g plum tomatoes (sliced)
1 glass White wine
1/2 lemon juice
70g spinach
2 garlic cloves (sliced)
1Tablespoon Wicklow Rapeseed oil
20 g butter
Salt n pepper
Method :
1- Place Wicklow Rapeseed oil in hot pan
2- add Chorizo and cook for 2-3 mins till soft and that beautiful red oil full of flavour starts to come from chorizo
3- next add potatoes and tomatoes and cook on high heat for 3 mins
4- add Prawns to hot pan and quickly toss with other ingredients , then add white wine , garlic and spinach and cook for 2 mins till sauce is formed
5- add butter and season to taste just before your ready to serve , be careful not to over cook Prawns
6- serve with chopped coriander , rocket salad and grilled garlic bruschetta , enjoy
