Name: 20-minute Prawns and Chorizo with Piri Piri Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 tblsp olive oil; 2 cloves garlic, crushed; 700g frozen, raw, peeled prawns with tails on, thawed; 300g stone-baked ciabatta loaf, cut into 1cm-thick slices; 1 chorizo (200g), cut into 1cm-thick slices; 2 lemons, halved; Bottled Piri Piri sauce and chopped fresh parsley leaves, to serve

20-minute Prawns and Chorizo with Piri Piri Sauce

A super quick recipe... perfect for camping!

Serves 6

Prep

Cook

15M

Total

20M

Skip to Recipe

TIP: Thaw prawns overnight in the fridge and replace with chicken tenders if preferred. Piri Piri sauce can vary in heat from mild to hot. It’s available in major supermarkets.

Ingredients

1 tblsp olive oil

2 cloves garlic, crushed

700g frozen, raw, peeled prawns with tails on, thawed

300g stone-baked ciabatta loaf, cut into 1cm-thick slices

1 chorizo (200g), cut into 1cm-thick slices

2 lemons, halved

Bottled Piri Piri sauce and chopped fresh parsley leaves, to serve

Method

Combine oil and garlic in a large bowl. Add prawns. Season with salt and pepper. Toss well to coat.

Heat a lightly oiled, large barbecue grill plate over a medium to high heat. Add bread. Cook for about 1 minute on each side, or until charred. Remove.

Add prawns and chorizo to same heated grill plate. Cook, turning occasionally, for about 3 minutes, or until cooked. Remove.

Add lemon halves cut-side down. Cook for about 1 minute, or until charred.

Arrange prawns and chorizo on a platter with charred bread and lemons. Serve with Piri Piri sauce. Garnish with parsley.

New Idea team