September 02, 2021
Smoky Mumbo Jumbo Prawns with Chorizo
This dish is deliciously creamy and finger-licking good. Not long ago, Ang went on a trip to L.A. and San Francisco to check out the foodie scene. This dish was served in a little, Caribbean tapas restaurant. It was so delicious they had to try and recreate it for themselves.
- 2 tbsp OLIVE OIL
- 2 RED ONIONS, peeled, halved and sliced into thin wedges
- 1 spicy CHORIZO SAUSAGE, cut in half lengthways and sliced
- 4 cloves GARLIC, peeled, crushed
- 3 tbsp CAJUN SPICE MIX
- 1 tbsp SMOKED PAPRIKA
- 1 tbsp GROUND CORIANDER
- 1 tbsp GROUND CUMIN
- 2 tsp soft BROWN SUGAR
- 1 x 400g can DICED TOMATOES
- 1 x 330ml bottle of LAGER BEER
- 1 ¼ cups (300ml) CREAM
- 600g FRESH PRAWNS, peeled with tail left on
- A handful of CHERRY TOMATOES, halved
- 1 tsp SALT and freshly GROUND BLACK PEPPER
Place a large frying pan over a high heat and add the olive oil. When hot, add the onions, chorizo and garlic, cook for 5 minutes or until the chorizo is crispy. Stir through the spices, sugar and diced tomatoes then add the beer.
Reduce the heat to medium, cook for 10 minutes or until the beer and tomatoes have reduced right down to form a thick paste. Then slowly pour in the cream while stirring continuously.
Cook for a further 10 - 15 minutes or until the sauce changes to a rich orange color. Add the prawns, cherry tomatoes, salt and pepper, cook for a few minutes or until the prawns are just cooked through. Adjust seasoning to taste.
This dish is perfect served with chunks of fresh baguette to mop up the sauce; rice or pasta would also be yummy.
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