Ingredients
-
1kg green prawns
- 2 cured chorizo sausages (340g)
- 175g mini vine sweet capsicums
- 1/3 cup (80ml) Cobram Estate Classic Flavour Extra Virgin Olive Oil
- 8 slices olive bread (420g)
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- salt and pepper
Method
- Preheat oven to 220°C/200°C fan-forced.
- Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail intact. To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way.
- Coarsely chop chorizo; process until mixture resembles mince. Place chorizo crumbs on an oven tray; bake for 20 minutes or until crisp. Drain on paper towel.
- Quarter and seed capsicums. Place capsicums in a large roasting pan; drizzle with 1 tablespoon of the olive oil. Roast for 10 minutes. Add prawns to capsicum; cook for a further 10 minutes until prawns are just cooked.
- Meanwhile, brush both sides of bread slices with 2 tablespoons of the oil. Cook slices on a heated chargrill pan for 1 minute on each side or until grill marks appear.
- Add parsley to prawn mixture, season to taste; toss to combine. Sprinkle chorizo crumbs over prawn mixture, drizzle with remaining oil; serve on chargrilled bread.
Recipe by The Australian Women’s Weekly.
Photography by John Paul Urizar. Styling by Kate Brown and Lucy Tweed.
