I love prawns & I love BBQ….so this recipe is a definite keeper. The chorizo sauce served with it adds a interesting twist.
1 medium onion finely chopped
2 tsp smoked paprika
10cm piece of chorizo, sliced
100ml brandy / pernod
1 tsp white sugar
1 tbsp tomato puree
1 can roma diced tomatos
200 gm jumbo prawns peeled
1. pour olive oil into large frying pain. add onion & fry for a few minutes, then add paprika
2. add chorizo, fry till it releases its oils then add brandy (for the more gutsy cooks, you’re suppose to flambe to burn off the alcohol)
3. Sprinkle sugar over onion & chorizo. Add tomato puree & canned tomatoes. Reduce heat and allow mixture to simmer. Add salt & pepper to taste.
4. BBQ prawns. Serve immediately with chorizo mixture.