Pintxos – Spot Prawn recipe from Chef Robin

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This is one of my favourite tapas to eat in Barcelona at any of the Pintxo Bars (especially in Boqueria Market off Las Ramblas).  And with spot prawn season in Vancouver coming up, I thought it would be a perfect one to share with you! – Chef Robinspot prawn pintxo recipe

Succulent Spot Prawn Recipe – Spanish Pintxos

Ingredients

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.

Directions

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.

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