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Prawn and chorizo gazpacho shots recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Start your celebration with quick and tasty Spanish prawn appetizer, ready in just 25 minutes.
Ingredients:
  • 24 medium green prawns, peeled, deveined (tails intact)
  • 2 chorizo, cut into 24 slices
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 2 Lebanese cucumbers
  • 6 ripe roma tomatoes, roughly chopped
  • 330g jar whole roasted peppers, drained
  • 1 small eschalot
  • 8 fresh mint leaves
  • 40.00 ml sherry vinegar
  • 36.40 gm extra virgin olive oil
Instructions:
  • Prepare Gazpacho: Start by deseeding 1 cucumber, finely dicing it, and setting it aside. Peel and roughly chop the rest of the cucumber. Combine in a food processor with tomatoes, peppers, eschalot, mint, vinegar, and oil. Season with salt and pepper. Pulse for 2 minutes until smooth, scraping down the sides as needed. Strain the mixture through a fine sieve into a large jug, pressing with a spoon to extract all the liquid. Discard the solids. Chill covered in the refrigerator for at least 1 hour before serving.
  • In a bowl, combine prawns, oil, and garlic. Season with salt and pepper, then mix everything together to coat evenly. Thread one prawn and one chorizo slice onto each skewer.
  • Preheat a large frying pan over high heat. Grill skewers for 1 minute on each side until they are lightly charred and cooked through.
  • Evenly distribute the gazpacho into 24 shot glasses. Top with diced cucumber and parsley. Insert a skewer in each glass. Serve and enjoy!

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