Smoky Mumbo Jumbo Prawns


This delicious recipe is from the newly released Ripe Recipes – A Third Helping cookbook, available from good bookstores now

Serves 6

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Ingredients

 

  • 2 tablespoons olive oil
  • 2 red onions, peeled, halved and sliced into thin wedges
  • 1 spicy chorizo sausage, cut in half lengthways and sliced 
  • 4 cloves garlic, peeled and crushed
  • 3 tablespoons Cajun spice mix
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons soft brown sugar
  • 1 x 400g can diced tomatoes 
  • 1 x 330ml bottle lager beer
  • 300ml cream 
  • 600g fresh prawns, peeled with tail left on
  • Handful of cherry tomatoes, halved
  • 1 teaspoon salt and freshly ground black pepper

 

Method

 

  1. Place a large frying pan over a high heat and add the olive oil. When hot, add the onions, chorizo and garlic. 
  2. Cook for 5 minutes or until the chorizo is crispy. Stir through the spices, sugar and diced tomatoes then add the beer. 
  3. Reduce the heat to medium, cook for 10 minutes or until the beer and tomatoes have reduced right down to form a thick paste. 
  4. Slowly pour in the cream while stirring continuously. Cook for a further 10-15 minutes or until the sauce changes to a rich orange colour. 
  5. Add the prawns, cherry tomatoes, salt and pepper, and cook for a few minutes or until the prawns are just cooked through. Adjust seasoning to taste. 
  6. This dish is perfect served with chunks of fresh baguette to mop up the sauce; rice or pasta would also be yummy.

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