Shrimp chorizo ​​on pea puree

Fisch & Meeresfrüchte, Schwein -

Shrimp chorizo ​​on pea puree

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Cast iron grill


Ingredients

• 16 giant prawn tails size 16/20 (ready to cook and deveined)
• 2 chorizos
• 12 green asparagus tips
• 1 large avocado
• 1 lemon, cut into eighths
• 1 red chili, cut into rings

• 1 yellow chili, cut into rings
• 50 g clarified butter
• Juice of ½ lemon
• 4 cloves of garlic,
cut into quarters
• 2 tbsp Kameya spice mix
(Asia business)
• Sugar

For the garlic-chili sauce:
• 300 ml Greek yogurt
• 5 tbsp sweet chili sauce
• 1 garlic clove, pressed
• Salt
• black pepper from the mill
• Lemon juice
• Agave syrup
• Salt
• Sugar

For the pea puree:
• 400 g young peas
• 50g butter
• 60 ml cream
• Salt
 


The Ignium TARAN is available in our FIRE&FOOD shop!

preparation

Remove the pit from the avocado and cut into balls. Drizzle with lemon juice and set aside until serving.

For the garlic-chili sauce, mix the yoghurt with the sweet chili sauce and add the garlic. Season with salt, pepper, lemon juice and the agave syrup and leave to sit in the fridge for at least 2 hours, preferably overnight.

Sprinkle the prawn tails with 1 tablespoon of the Kameya spice mixture and sauté on a fire or grill plate, plancha or in a pan with the clarified butter, the chilies and the quartered lemon over medium heat and let it simmer.

After about 5 minutes, add the garlic and simmer for another 5 minutes. Then add about 6 tablespoons of the garlic-chili sauce and season with salt and sugar. Grill the chorizos and asparagus tips on all sides at the same time as the prawns and cut into slices to serve.

Sauté the peas in the butter and some of the cream until soft. Then puree and add the remaining cream, mix everything well and reduce until a creamy puree is formed, adding more cream if the puree is too thick. Season with salt.
Serve the prawn tails and chorizo ​​with the pea puree, asparagus, baby peas, lemon pieces, chillies and the stock from the pan. Add the avocado balls, sprinkle with a little salt and kameya, drizzle with some of the garlic-chilli sauce and serve.

R ecipe by Thomas Eriksson-Fröhlich

Thomas Eriksson is touring under the name “Flaming Pig BBQ”
Happily traveling all over Europe to share his knowledge about grilling and barbecue and to inspire people.

Recipe from FIRE&FOOD issue 03/2021


Leave a comment

Please note, comments must be approved before they are published