Name: Prawn and chorizo sauté with orange
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram uncooked medium king prawns (shrimp); 2 cured chorizo sausages (340g), sliced thinly; 1 red onion (300g), chopped coarsely; 2 red capsicums (bell peppers) (400g), chopped coarsely; 1 teaspoon sweet smoked paprika; 2 tablespoon red wine vinegar; 1 teaspoon finely grated orange rind; 2 teaspoon olive oil; 1 orange (240g), segmented; 1 cup loosely packed fresh flat-leaf parsley leaves

Ingredients

500 gram uncooked medium king prawns (shrimp)

2 cured chorizo sausages (340g), sliced thinly

1 red onion (300g), chopped coarsely

2 red capsicums (bell peppers) (400g), chopped coarsely

1 teaspoon sweet smoked paprika

2 tablespoon red wine vinegar

1 teaspoon finely grated orange rind

2 teaspoon olive oil

1 orange (240g), segmented

1 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Shell and devein prawns, leaving tails intact.

2.Place prawns in large bowl with chorizo, onion, capsicum, paprika, vinegar and rind; toss gently to combine.

3.Heat oil in large frying pan; cook prawn mixture until vegetables are tender and prawns are changed in colour.

4.Remove pan from heat, add orange and parsley, season to taste; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories