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Chorizo, Prawn & Butterbean Stew

Our last meal from Family Feasts! Thank you so much Dani for taking over this week! I’ll announce next week’s takeover on IG soon!ย 

Bethie xx
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Chorizo, Prawn & Butterbean Stew

Print Recipe
Serves: 4

Ingredients

  • 300g (2 cups) chorizo, chopped into bite-sized chunks
  • 1 large red onion, finely chopped
  • 2 tins plum tomatoes
  • 1 tsp sweet paprika
  • 1 tin butterbeans, rinsed & drained
  • 300g (2 cups) large raw prawns (shrimp)
  • 1 lemon
  • 1 small bunch of parsley, leaves picked & finely chopped
  • salt & pepper
  • 1 red chilli, deseeded & finely chopped (optional)
  • buttered sourdough toast to serve

Instructions

1

put the chorizo in a large heavy bottomed pan (there is no need to add oil as the chorizo will release its own).

2

cook on a gentle heat for about 5 minutes and then add the onion, a pinch of salt and the chilli, if you are using it.

3

cook for a further 5 to 10 minutes, or until the onion is soft.

4

now add the tomatoes, press them gently against the side of the dish to break them up. Stir through the paprika and add the butterbeans. Simmer gently for 25-30 minutes.

5

now add the prawns, stir through and put the lid on. Cook for a further 4-5 minutes or until the prawns have just turned pink.

6

stir through the chopped parley and the juice from the lemon. Season to your liking. Serve with plenty of buttered sourdough toast or crusty fresh bread.

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