What's on the Menu today - Wednesday, January 7, 2009

Garlic Prawns with Chorizo Sausages

2 large Chorizo sausages, thinly sliced
1/2 cup olive oil
6 garlic cloves, crushed
2 kg (4 ½ pounds) medium green prawns, peeled leaving tails intact
1/2 cup chopped fresh Coriander (Cilantro)
1 tablespoon dry Sherry
Lemon wedges, to serve
Crusty bread, 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.
Reduce heat to low.
Add the oil and garlic to the pan and cook, stirring, for 1 minute.
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.
Divide the prawn mixture among serving bowls.
Serve with lemon wedges and crusty bread.

Notes & tips
Omit the Chorizo and dry Sherry. Replace the Coriander with chopped fresh Continental Parsley. At the end of step 2, stir in 2 large tomatoes, coarsely chopped.

Tip: It's important to reduce the heat to low before adding the oil and garlic to the pan in step 2. If the heat is too high, the garlic may cook too quickly and turn brown, which will make your Garlic & Chorizo prawns taste bitter.