Chorizo & prawn skewers
Makes 12
Easy
Prep:
Cook:
Create a simple, crowd-pleasing canapé by spearing Spanish sausage and harissa shellfish then serving oven-baked with a garlic mayonnaise
Skip to ingredients
- 12 mini chorizosausages (for cooking chorizo cut into 12 pieces)
- 12 raw shelled prawns
- 1 tsp harissa
- ½ garlic clovecrushed
- 2 ½ tbsp mayonnaise
- 2 ½ tbsp Greek yogurt
- 1 tbsp chopped parsley
Nutrition: per skewer
- kcal87
- fat7g
- saturates2g
- carbs1g
- sugars1g
- fibre0g
- protein5g
- salt0.3g
Method
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.
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.
