PRAWN AND CHORIZO CAKES WITH TOMATO SALSA
Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word "prawns" is far more common on menus than the term "shrimp", which is generally only used in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called "king prawns"). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word "prawn" almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
- Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
- Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape ¼ cupfuls of the mixture into patties.
- Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
- To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.
PRAWN & CHORIZO SKEWERS WITH GREMOLATA
Entice your guests to the buffet table with the flavourful combination of prawn and chorizo
Provided by Good Food team
Categories Starter
Time 20m
Yield Makes 16
Number Of Ingredients 5
Steps:
- 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.
- To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.
Nutrition Facts : Calories 55 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 5 grams protein, Sodium 0.69 milligram of sodium
TOMATO AND CHORIZO SALSA
Gorgeous combination of chorizo, tomatoes, corn and more for a warm salsa with lots of cilantro. Can also be served cold, but give it a try warm.
Provided by bikerchick
Categories Pork
Time 30m
Yield 3 cups, 15 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan.
- Add sausage, celery, bay leaves, onion and paprika.
- Saute, stirring, over medium heat for 10 minutes.
- Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
- Remove pan from heat, stir in cilantro and sugar and season to taste.
- Serve hot.
SHRIMP CAKES WITH CORN SALSA
Number Of Ingredients 12
Steps:
- 1. Coarsely chop the raw shrimp and put them in a bowl. Mix in the onion, red pepper, serrano, and cumin. Add the egg, bread crumbs, lime juice, and salt. Mix well and form into 8 (2-inch) patties about 3/4-inch thick. Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking. 2. In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes. Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes. Put 2 patties on each of 4 plates. Put a dollop of crema or sour cream on top of the patties. Put about 2 tablespoons of corn salsa on the side of each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO
Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 7
Steps:
- Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
- Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
- Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium
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