Tiger Prawn and Chorizo Bruschetta
Prep time

10 mins

Cooking Time

10 mins


2 People

You’ll need:

  • 200g Packet Weetons Peeled Tiger Prawns
  • 200g Brindisa Cooking Chorizo Dulce 
  • 1 Clove Garlic – crushed
  • 1 Hungarian Caraway Seed Loaf
  • Knob of butter
  • Maldon Sea Salt
  • Freshly ground Black pepper
  • Splash White Wine
  • 2 tbsp Yorkshire Rapeseed Oil
  • 1 Lemon – ½ cut into wedges, the other half squeezed for the juice


  1. Cut each of the baby chorizos into 4 pieces. 
  2. Cut the Caraway loaf four into either 2 or 4 slices, drizzle with a little rapeseed oil and lightly toast.
  3. Heat a thick based sauté pan until hot. Pour in the oil and then fry the chorizo pieces until starting to colour. 
  4. Add the tiger prawns and garlic and cook for a further few minutes until they begin to turn pink.
  5. Add a splash of white wine and the lemon juice and reduce for 1 minute and then add the knob of butter, salt and pepper. Stir the pan until the butter is melted and then remove from the heat. 
  6. Arrange the prawn and chorizo on top of the toast and drizzle over a little of the cooking juices.
  7. Serve with a wedge of lemon and few rocket leaves.

Wine pairing

We think this is delicious served with Bottega Vinai Pinot Grigio, Italy 2019, a very light dry white wine with fruity notes that will always work well with seafood and picante chorizo flavours