Chorizo & prawn skewers
- Good Food team
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Makes 12
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.3 out of 5.3 ratingsRate
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Create a simple, crowd-pleasing canapé by spearing Spanish sausage and harissa shellfish then serving oven-baked with a garlic mayonnaise
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Ingredients
Nutrition
Units:
MetricUS
-
12 mini chorizo
sausages (for cooking chorizo cut into 12 pieces)
-
12 raw shelled prawns
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1 tsp harissa
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½ garlic clove
crushed
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2 ½ tbsp mayonnaise
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2 ½ tbsp Greek yogurt
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1 tbsp chopped parsley
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Nutrition: per skewer
- kcal87
- fat7g
- saturates2g
- carbs1g
- sugars1g
- fibre0g
- protein5g
- salt0.3g
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Method
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step 1
Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins. Meanwhile, mix together the prawns and harissa. In a bowl, combine the garlic, mayo and yogurt to make a dip.
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step 2
Turn the chorizo, add the prawns to the tray and cook for 3 mins more. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by a sausage. Serve with the dip.
Recipe from Good Food magazine, December 2013
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A star rating of 4.3 out of 5.3 ratings
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