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…
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King Prawn chorizo and tomato bisque canapés
Tasty canapes from Mutti Tomatoes
Ingredients
- 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
Instructions
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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.
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In the meantime, prepare the tomato bisque: Toss the onion and garlic with olive oil in a saucepan until softened.
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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.
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Divide into shot glasses, then set aside.
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Skewer one prawn and one round of chorizo onto wooden toothpicks or skewers. Repeat the same process with the remaining prawns and chorizo.
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Arrange each skewer into a shooter glass with the tomato bisque.
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Garnish with fresh parsley or coriander and serve immediately. Enjoy!