While working for a caterer in the 1980s, I picked up how to make these prawns. Make careful to thoroughly season the breadcrumbs. While it does take some time to butterfly the prawns, all save the baking may be completed in advance. Serve with various dips (such as lemon aioli) or simply a squeeze of fresh lemon.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (9 ounce) package Mexican chorizo sausage, casings removed
- 1 ½ tablespoons bacon drippings
- 2 cups diced potatoes
- 1 serrano pepper, chopped
- ⅓ cup chopped onion
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
- Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.
- Oil or lard can be used in place of bacon grease.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 617 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Special
I liked this similar to how I make it, nice and spicy, I either use corn or flour tortillas and make a taco or use pieces from the tortillas to scoop up the food. The toppings are also similar along with the salsa. Thanks
I added an extra serrano because we like spice. I tend to disagree with another reviewer that states chorizo is spicy on its own. It has a little bit of a kick but chorizo is not spicy. I guess it just depends on everyones taste level of spiciness. We loved it and so did my children who are 9 and 11. And they did not think it was spicy.
I used lard because I did not have any bacon drippings. Still turned out delicious.
Just like grandma used to make for us!
You forgot to add the corn tortillas to the recipe ingredients list. I have made this recipe before without the chili peppers! The chorizo is spicy enough it doesn’t need any more heat unless you like it very spicy!