• 2 large chorizo sausages, thinly sliced
  • 125ml (1/2 cup) olive oil
  • 6 garlic cloves, crushed
  • 2kg medium green tiger prawns, peeled leaving tails intact
  • 1/2 cup chopped fresh coriander
  • 1 tbs 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 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.
  • Divide the prawn mixture among serving bowls. Serve with lemon wedges and crusty bread.
  • Protein Dietary Fibre 36.00g 0.50g Fat Total Energy 26.00g 1625kJ Fat Saturated Sodium 6.00g – Carbohydrate Total Cholesterol 2.00g – Carbohydrate Sugars –