I can’t believe this isn’t already on my blog. It’s up there with one of my favourite meals (like a lot of meals…) and it always feels like such a treat as I see it as a fancy dinner… like a Friday or Saturday night dinner.
If you have a Chinese Supermarket nearby, get in there and get yourself some frozen Tiger Prawns, they are much cheaper and I get a big bag of de-veined and shelled Tiger Prawns when I go and I’m always so chuffed with them.
This recipe makes up 1 portion because well I was only cooking for myself, but you can obviously increase quantities if you are cooking for more than 1!
For 1 person you will need:
- 6 Tiger Prawns, butterflied (basically cut down the middle leaving the end together)
- 30g Chorizo, sliced
- 2 Shallots, finely diced
- 1 tsp Lazy Garlic
- 75g Risotto Rice
- 150g Chopped Tomatoes
- 400ml Chicken/Fish Stock
- 15g Parmesan
- Chopped Parsley
- Salt and Pepper
Sweat the Shallot on a low heat for 5 minutes, then add the Garlic and cook for a couple of minutes.
Add the Risotto Rice and Chorizo and turn the heat up, fry for a couple of minutes.
Next add the Chopped Tomatoes, keep stirring and cook until most of the liquid has been absorbed.
Start adding the Stock bit by bit. I add gradually, stirring often and keep tasting and checking the Rice.
When the Rice is nearly done but still has a bite to it, add the Prawns and put a lid on the pan. Cook for a few minutes, stirring a couple of times, you may need to add a little more Stock, I used nearly all the 400ml by the end.
Add the Chopped Parsley and Parmesan then check the seasoning, add Salt and Pepper to taste.
And thats it! I had mine with Tenderstem Broccoli and a wedge of Lemon and it was SO good!!!
Hope you enjoy it.