Wade Murphy's Mediterranean Style Prawns with Chorizo, Courgettes, Cauliflower & Mushrooms.
Ingredients
Serves 6-8
Cooking time: Approx 30 mins for the sauce the rest 10/12 mins
The Sauce Base
- 1 tbsp good olive oil
- 1/2 red pepper - diced
- 1/2 carrot - finely diced
- 1/2 stick of celery - finely diced
- 1 shallot- chopped
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 2 cloves garlic - finely chopped
- 20g tomato puree
- 400g of tinned chopped tomatoes
- 250 ml water
- Salt & pepper
The Cauliflower & Mushrooms:
- 170g cauliflower - cut into small florets and precooked in boiling water till just tender
- 270g button mushrooms - cleaned and cut into quarters
- Approx 250ml sauce base from the recipe above
- 1 tbsp olive oil
- Salt & pepper
- Squeeze lime juice to finish
The Prawns, Courgettes & Chorizo:
- 1.2kg Prawns - shells removed and deveined
- 200g chorizo - cut into dice
- 200g courgettes - thinly sliced
- Olive oil for marinating the shrimp and frying
- 1/2 tsp ground coriander for marinating
- Salt & pepper
- Squeeze of lemon juice
Method
The Sauce Base:
- Heat the oil in a very large heavy-based pot over a medium heat. Add the vegetables, spices and cook for 2-3 minutes or until soft. Mix in the tomato puree. Add the chopped tomatoes.
- Bring to the boil and then turn down the heat and simmer with a lid very slowly for about 30 minutes, if it’s getting too thick add a little water.
- Remove from the heat and blend until smooth. Check the seasoning. Cool until needed.
Note: This can be done in advance in larger amounts and frozen in batches.
Cauliflower & Mushrooms:
- Add the olive oil to a pan. When hot add the mushrooms and cook for a couple of minutes. Add the pre-cooked cauliflower and bring to the boil.
- Turn down the heat to a simmer until the ingredients are heated through. Season with salt and pepper and a squeeze of lime juice. Keep warm until needed.
The Prawns, Courgettes & Chorizo:
- Before starting to cook the mushrooms etc marinate the prawns in a little olive oil and ground coriander. Heat a non-stick pan over a medium heat. When hot place the prawns into the pan and fry for about 2 minutes each side.
- Halfway through add the chorizo and then when that starts to colour and realise its oils add the courgette. Cook in total for about 4-5 mins.
- Taste and check the seasoning, add the lemon juice. Remove from the heat and keep warm.
To Serve
- Place the Cauliflower & Mushroom in the centre of a bowl. Place the Prawns and Chorizo mix on top and drizzle with the oil the was released. Finish with some chopped coriander and serve with steamed rice.
- If you don’t want to serve with rice and to make it easier add a drained tin of cooked flageolet or butter beans to the cauliflower and mushroom stew at the end before serving.
