8+ hrs, Seafood
September 6, 2017
A fresh spicy prawn dish
8 hrs 30 mins
9 hrs 15 mins
800 grams Tomatoes
2 Spanish chorizo chopped
2-3 Chilli sliced or chopped (see notes)
2 Sticks of celery chopped
1 Onion chopped
1/2 teaspoon ground cumin
Freshly ground black pepper to taste
Salt to taste
1 kg Raw prawns (peeled and devein)
Rice and lemon wedges to serve (optional)
1Oven roast tomatoes and capsicum at 180c for 40 minutes or until skins are bubbling and coming away
2Remove skins and roughly chop
3Fry off chorizos and drain
4Place all ingredients except prawns in slow cooker and cook on low 8 hours
5Place prawns into slow cooker and cook for further 30 minutes or until cooked through
1If you like the taste of chilli but not the spice remove the white membrane and only use the flesh (then add the amount of seeds to taste).
2Sauce can be cooked longer if wish.
3Cooked in Russell Hobbs 3.5L.
Submitted by Karen Stuckings
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