A couple weeks ago I was invited to a party at a good friend’s house. She asked me to arrive a bit early to help out, but truthfully, she had everything done when I got there so I think she was really just up for a bit of a chat. In any case, I dragged myself out of bed early and made an extra strong coffee to get all the limbs and the mind functioning. Off to the market I went. I wanted to make a dish to add to the spread but it would have to be something I could prepare at her house because I had nearly an hour on the train and didn’t want to be carrying a platter of food. Not to mention it would be bad by the time I got there. So I decided on something relatively simple; prawn and chorizo skewers. I knew the fish monger would be happy to put my prawns on ice for me and the chorizo would be fine as well so I wasn’t worried about a thing. I turned my music on, put in the earbuds and off I went!
So for my situation it was a great dish to make, but it can also be a great choice when you’re hosting and have a number of dishes to prepare. It is helpful when there is a balance of more complicated dishes with a few quick, easy but delicious “recipes” in your back pocket to help make the workload manageable. Dishes that have very few ingredients, and can be prepped ahead of time are ideal.
I call this a “recipe” because really it just requires a bit of assembly and quick cooking. Just a max of four ingredients for this one so be sure to buy quality ingredients. You’ll also need toothpicks. I like the bamboo bar picks with a knot at one end. This will give your guests something to pick it up by.
- Large prawns (wild are best ~ my favorite are tiger prawns). Buy prawns that are big enough to wrap 1/2 way around a disc of chorizo. To make your life easier purchase them tail on but shelled and deveined.
- Chorizo – cured and ready to eat. 1 chorizo should yield 15 – 20 slices/discs
- Parsley or Coriander (cilantro) for garnish (optional)
How easy is this?!
These skewers can be assembled in advance (up to the day/night before your event) and stored covered in the refrigerator until ready to cook. I recommend cooking these just as guests are arriving. They are great hot or at room temperature but you don’t want them sitting out for too long. Additionally, it is very easy to adjust for small or large parties.
Easy method here ~ slice the chorizo into discs, wrap the prawn around the chorizo and slide a skewer all the way through the prawn (starting at the tail end of the prawn), chorizo and to the other side of the prawn. Starting at the tail end your guests will be able to eat these more easily. I skewered them through the tip of the tail, across the chorizo and through the opposite end of the prawn. Hopefully the photos illustrate this well. I found doing it this way, guests could eat the prawn and chorizo from the skewer and the tail stays on the skewer. It was a bit cleaner and easier to eat.
Once you are ready, cook them on a hot BBQ grill for a couple of minutes on each side or until the prawns are cooked through. They can also be cooked in the oven on grill/broil. Arrange them on the plate, squeeze lemon over the top, sprinkle with chopped parsley and serve.
Easy as and so delicious!