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Nutrition: per serving

  • kcal55
  • fat4g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein5g
  • salt0.69g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.

  • step 2

    To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.8 out of 5.9 ratings

helenmalbon

A star rating of 5 out of 5.

Delicious and easy! I will make again but will add a bit of melted oil or butter to the lemon,garlic and parsley rather than sprinkling it in to the top as I think that will be nicer than having it dry. However this was lovely and enjoyed by everyone.

ninahelen

My favourite appetiser for guests! Have made them a few times and I always get lots of compliments. If it has to go fast then I make them without the gremolata though it's definitely better with.

Daff51 avatar

Daff51

A star rating of 5 out of 5.

Delicious. Easy, tasty and impressive. Fried the chorizo the night before, and made the gremolata, so just needed to assemble and bake Christmas Day.

chrissyl

Just a question - can these be eaten cold? I want to take them to a party ao will not be able to warm them through when I get there!

heatherkeen

I first made these for Xmas canapés and they were a huge hit, I've also just done them on the BBQ (lots on one big skewer) and they were a hit again!

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