Perfect for Christmas Eve or Christmas Day, these King Prawn chorizo and tomato bisque canapés from Mutti Tomatoes are packed with flavour, but are incredibly light at the same time…
King Prawn chorizo and tomato bisque canapés
Tasty canapes from Mutti Tomatoes
- 15 king prawns defrosted if frozen
- 1/2 packet gluten-free Spanish chorizo, sliced into 1/4-inch rounds
- 1 clove garlic finely chopped or minced
- 1 tbsp lemon juice
- 60 ml extra-virgin olive oil
- 2 tbsp fresh parsley or coriander finely chopped
For the tomato bisque
- Mutti peeled tomatoes tinned
- olive oil
- 2 garlic cloves
- 1/2 onion finely chopped
- 1/2 tsp salt
- 1/4 tsp red chili pepper flakes or to taste
In a medium bowl, combine the prawn, garlic, lemon juice and olive oil; toss to coat well and marinate in the refrigerator for 30 minutes.
In the meantime, prepare the tomato bisque: Toss the onion and garlic with olive oil in a saucepan until softened.
Add the peeled tomatoes and toss together for a few minutes. Transfer the mixture to a blender and use a hand blender to get a runny sauce like consistency. Add the salt, sugar (to taste), water if required and chili pepper flakes. Pulse until smooth, then, using a sieve, put the bisque through it to make it smooth and to remove all the lumps.
Divide into shot glasses, then set aside.
Skewer one prawn and one round of chorizo onto wooden toothpicks or skewers. Repeat the same process with the remaining prawns and chorizo.
Arrange each skewer into a shooter glass with the tomato bisque.
Garnish with fresh parsley or coriander and serve immediately. Enjoy!