Smoky Mumbo Jumbo Prawns

Ingredients:

• 2 tbsp OLIVE OIL
• 2 RED ONIONS, peeled, halved and sliced into thin wedges
• 1 spicy CHORIZO SAUSAGE, cut in half lengthways and sliced
• 4 cloves GARLIC, peeled, crushed
• 3 tbsp CAJUN SPICE MIX
• 1 tbsp SMOKED PAPRIKA
• 1 tbsp GROUND CORIANDER
• 1 tbsp GROUND CUMIN
• 2 tsp soft BROWN SUGAR
• 1 x 400g con DICED TOMATOES
• 1 x 330ml bottle of LAGER BEER
• 300ml CREAM
• 600g FRESH PRAWNS, peeled with toil left on
• A handful of CHERRY TOMATOES, halved
• 1 tsp SALT and freshly GROUND BLACK PEPPER

Method:

• Place a large frying pan over a high heat and add the olive oil.
• When hot, add the onions, chorizo and garlic.
• Cook for 5 minutes or until the chorizo is crispy.
• Stir through the spices, sugar and diced tomatoes then add the beer.
• Reduce the heat to medium, cook for 10 minutes or until the beer and tomatoes have reduced right down to form a thick paste.
• Then slowly pour in the cream while stirring continuously.
• Cook for a further 10- 15 minutes or until the sauce changes to a rich orange colour.
• Add the prawns, cherry tomatoes, salt and pepper, cook for a few minutes or until the prawns are just cooked through.
• Adjust seasoning to taste.
• This dish is perfect served with chunks of fresh baguette to mop up the sauce; rice or pasta would also be yummy.