When it comes to shellfish, spot prawns are pretty life changing. The meat is soft and so sweet. They’re a real luxury ingredient for a special or celebratory meal, worth every penny. We love adding these delicious gems to salads and pasta, or sautéing them with a bit of dry-cured chorizo like we’ve done here.
Serves 2 as an appetizer, or 1 as a main dish
6 spot prawns
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon salted butter
1 ounce dry-cured Spanish chorizo sausage, finely sliced
Small handful of curly parsley leaves, chopped
Juice of 1/2 a lemon
Crusty bread, for serving
Melt butter in a cast iron pan. Add garlic, chorizo, and lemon zest, and sauté for 1-2 minutes. Add prawns and sauté for 2-3 minutes, coating with juices. Add fresh-squeezed lemon juice and parsley, and mix for 10 seconds. Serve atop a toasted slice of crusty bread. Finish with a squeeze of lemon juice and a sprinkling of parsley.
Peel prawns and remember to suck out the crispy eggs. You’ll be left licking your fingers which will be dripping with juices of lemon, garlic butter, and chorizo, so don't forget an extra large napkin! If you’d like, you can use the discarded shells to make a stock for a seafood bisque.