Prawn and chorizo salad

I go through fads when it comes to cooking supper.   This is a current favourite. You can buy ready-peeled prawns, but they don’t taste quite as good as those in their shells. If feeling brave, follow the instructions below for peeling – it’s very easy.

Serves 2

400g can cannellini beans

500g whole raw prawns or 250g, if peeled

130g chorizo picante

1 tablespoon lemon juice + half lemon

3 tablespoons extra virgin olive oil

a   generous handful parsley, roughly chopped

salt and freshly ground black pepper

2 handfuls wild rocket

 

Tip the cannellini beans into a colander and rinse thoroughly.   Leave to drain while you prepare the other ingredients.

 

To peel the prawns:   twist off their heads.   Loosen their shells by unfurling the middle segment from underneath their tummies, then peel and pull off from the tail.   If wished, the heads and shells can be used for stock, otherwise discard.

 

Clean your peeled prawns by running a small knife along the length of their backs.   Using the tip of the knife, pull out the dark digestive cord. Discard by wiping it on kitchen paper. Rinse each prawn and pat dry on kitchen paper.   Chill until needed.

 

Cut the chorizo into ˝ cm thick slices.   Set a dry non-stick frying pan over a medium heat. Once hot, add the sliced chorizo.   It will sizzle and start to release a lot of fat.   Cook for 2-3 minutes on each side.   Remove the cooked chorizo and drain on kitchen paper.  

 

Discard all but 3 tablespoons of the fat in the pan.   Place on a high heat.   Season the cleaned prawns with salt and pepper and fry briskly for 2-3 minutes on each side, or until they’re cooked pink all the way through.  

 

While the chorizo and prawns are cooking, measure one tablespoon lemon juice and 3 tablespoons olive oil in a mixing bowl.   Season and beat with a fork before adding the drained beans and parsley.   Mix in the chorizo and prawns as soon as they’re cooked.   Adjust the seasoning to taste.

 

Scatter the salad leaves on the bottom of two bowls.   Top with the beans and serve with extra lemon.

 

 

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