Sunday, May 6, 2012

Gambas ~ Garlic and Chorizo Prawns

Tapas is becoming very popular here in Melbourne especially in restaurants.  Tapas is a wide variety of smaller dishes, similar to appetizers, in Spanish cuisine.  Either hot or cold combinations of flavours plated up to make a full meal.

Called Gambas in Spanish, prawns team up with spicy sausage for this tapas-style dish was not only very tasty but  absolutely moreish.

After a busy day at the junior football this was an easy dinner dish, quick enough to prepare and sit down and enjoy while getting ready for the working week ahead.

Gambas ~ Garlic and Chorizo Prawns
(recipe adapted from

Serves: 4
ProPoints per serve: 7

  • 1 chorizo sausage (125 grams), thinly sliced
  • cooking spray
  • 3 garlic cloves, crushed
  • 500 grams raw tiger prawns, peeled
  • 1/4 cup chopped fresh coriander
  • 2 teaspoons dry sherry
  • lemon wedges, to serve

  • 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.  Wipe oil out of pan with paper towel.

  • Reduce heat to low. Spray the pan with cooking spray, add 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.

  • Place on serving platter and serve with lemon wedges.

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