Portuguese Prawn And Chorizo Recipes

PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
• Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

PORTUGUESE PRAWN AND CHORIZO

Steps:

• Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.
• In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's.
• Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.
• Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.
• Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.
• It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.