With Woolies’ clever new deli items, you’ll have dinner a seafood feast sorted in minutes. Everything is cooked and ready to eat, so you just need to put your best platter forward. Choose from the likes of sesame, coriander and ginger prawns and chorizo, then use them to make a pasta, or construct an antipasti platter using Cajun calamari, prawn cocktail, salmon, prosciutto, chorizo, salami, pastrami, cheese, and seasonal fruit and vegetables.
Serving suggestion: Prawn and chorizo pasta
400 g cooked and peeled small prawns
100 g chorizo coins
2T olive oil
250 ml fish, seafood or vegetable stock
1 handful basil
400 g chopped tomatoes
125 ml cream
1 clove garlic, crushed
1 pinch sugar
Sea salt and freshly ground black pepper, to taste
chilli flakes
400 g linguine, cooked until al dente
Parsley leaves, roughly chopped, for sprinkling
Warm the prawns in a saucepan of boiling water for a minute. Drain well, reserving the water for cooking the pasta.
Flash fry the chorizo in some olive oil over a medium heat, until warmed through and slightly crisp. Remove from heat and set aside.
Simmer the stock, basil, tomato, cream, garlic and sugar for 5 minutes. Blend, then check the seasoning. Add the warmed prawns and chorizo and toss with the hot, drained linguine. Garnish with the chopped parsley and chilli flakes and serve.
Comments