Create the perfect spicy seafood with these oven roasted tiger prawns with cray fish and chorizo stuffing served with garlic butter. This recipe, courtesy of FIRE Steakhouse and Bar, is perfect for a weekend dinner and sure to impress your guests.
Oven roasted tiger prawns with cray fish and chorizo stuffing served with garlic butter
Ingredients
(Serves four )
20x peeled tiger prawns
120g crayfish meat
100g spicy Spanish chorizo
100g unsalted butter
10g minced garlic
40ml olive oil
For the gremolata
20g flat leaf parsley
20g lemon zest
10g minced garlic
1 lemon
Method
Begin by making the garlic butter; simply soften the butter and stir through 10g of the minced garlic.
For the gremolata, simply add the three ingredients together in a small bowl and have it ready for serving later.
Now, heat a frying pan. Dice the chorizo very small and fry until the oil is released from the chorizo. Pour the chorizo and oil into a bowl and allow to cool before adding the very finely chopped crayfish meat along with a little of the garlic butter to help bind.
Remove the vein from the prawn by running a knife down the back and opening it. Stuff each prawn with a little of the stuffing in the cavity made. Choose individual ovenproof dishes and put a little olive oil on the bottom of each, and then place four or five prawns neatly in each before adding a spoon full of garlic butter to each dish.
Place each dish in a pre-heated oven at 180°C for eight to 10 minutes or until all the prawns have turned a bright pink colour. Remove from the oven and sprinkle each dish with plenty of your pre-made gremolata.
Serve a wedge of lemon alongside a couple of slices of your favourite brown bread.
