Pintxos – Spot Prawn recipe from Chef Robin
Succulent Spot Prawn Recipe – Spanish Pintxos
1 tablespoon, plus 1/4 cup olive oil
1 pound fresh chorizo (not too spicy), sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced red onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika (sweet)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds live Spot Prawns (peel/devein them if you want to make it less messy for your guests)
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Bread for serving
Optional: Shishito peppers (green, small Japanese peppers, you can find them at Fujiya or South China Seas Market in Vancouver) – toss in olive oil and salt and broil in the oven till brown, serve hot with the prawns.
In a skillet, heat 1 tablespoon of the olive oil on medium, make sure not to burn the oil. Then, saute the sliced chorizo until it begins to brown around the edges, 7 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Serve with bread.