Ingredients

• 20 each Peeled Tiger Prawns
• 120g Cray Fish Meat
• 100g Spicy Spanish Chorizo
• 100g Unsalted Butter
• 10g Minced Garlic
• 40ml Olive Oil

Gremolata

• 20g Flat Leaf Parsley
• 20g Lemon Zest
• 10g Minced Garlic
• 1 each Lemon
• Sliced Brown Bread to Accompany

Method

Begin by making the garlic butter; simply soften the butter and fork through the first 10g of the minced garlic. For the gremolata simply add the 3 ingredients together in a small bowl ready to use later.

Now heat a frying pan. Dice the chorizo very small and fry until the oil is released from the chorizo. Pour the chorizo and oil into a bowl and allow to cool before adding the very finely chopped cray fish meat along with a little of the garlic butter to help bind.

Remove the vain from the prawn by running a knife down the back and opening it up. Now you can stuff each prawn with a little of the stuffing in the cavity made. Choose individual oven proof, put a little olive oil on the bottom of each and then place 4-5 prawns neatly in each before adding a spoon full of garlic butter to each dish.

Place each dish in a pre heated oven at 180 degrees for 8-10 minutes or until all the prawns have turned a bright pink in colour. Remove from the oven and sprinkle each dish with plenty of gremolata.
Serve along with a wedge of lemon and a couple of slices of brown bread.