Jambalaya Tiger Prawns
Comment: Really sets the mouth alight! Absolutely cracking.
4 Tiger Prawns, uncooked and washed
5 x 2cm sections of Chorizo 4 sections of yellow pepper
For the sauce:
2 spring onions
1 stick of celery
2 cloves of garlic
One can chopped tomatoes
1 teaspoon of fresh parsley
1 small red chilli, de-seeded
Three drips of tabasco sauce Salt & pepper (Amounts of Tabasco sauce can vary according to your preference as to how hot you like the sauce to be. Try it and see, then adjust accordingly)
To Make The Sauce:
Place all ingredients for the sauce into your blender and mix thoroughly.
Pour contents into a small saucepan, and bring to the boil, then simmer until the sauce reduces and thickens.
Allow to cool.
Place the prawns into the jambalaya sauce and leave for 5 minutes
Thread each kebab with alternate pieces of prawns, chorizo and pepper, ensuring that the first and last thing onto the kebab is the chorizo. (This will prevent spinning on the kebab skewer).
Cook on your rotigrill for about 7 minutes. Make sure that the chorizo is well cooked.
The sauce can be served cold or re-heated.
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