Chargrilled prawn and asparagus skewers with burnt orange

Chargrilled prawn and asparagus skewers with burnt orange

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Chargrilled prawn and asparagus skewers with burnt orange

The ingredient of Chargrilled prawn and asparagus skewers with burnt orange

  1. 1/4 cup (60ml) olive oil, plus extra to sweep
  2. 1 half teaspoon smoked paprika (pimenton)
  3. 2 garlic cloves, beaten
  4. 2 oranges, 1 juiced, 1 reduce into wedges
  5. 2 tablespoons finely chopped clean oregano
  6. 18 extra-huge green king prawns, peeled (tails intact), deveined
  7. 1 bunch asparagus, reduce into 3cm lengths
  8. 150g dried chorizo, cut into 18 portions

The instruction how to make Chargrilled prawn and asparagus skewers with burnt orange

  1. Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for half-hour to marinate.
  2. Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. Thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto every skewer. Repeat with ultimate ingredients to make 18 skewers.
  3. Grill skewers, in batches, for three mins each aspect or until cooked via. Scatter with ultimate 1 tbs oregano. Brush orange wedges with a bit extra oil, then grill for two minutes each facet or till charred. Serve with prawn skewers.

Nutritions of Chargrilled prawn and asparagus skewers with burnt orange

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