Prawns, chorizo ​​and vegetables in sherry sauce

Ingredients for 2 servings:

• 200 g cooked shrimp(s), without shell
• 100g chorizo
• ½ bell pepper(s), as desired
• 2 spring onions
• 4 mushrooms
• 2 garlic cloves
• 50 g butter
• 1 shot of dry sherry
• 1 lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Melt butter in a pan. Skin the chorizo, halve it, and thinly slice it. Add it to the pan and fry for 2-3 minutes, stirring. Dice the bell pepper, finely slice the mushrooms, and finely slice the spring onions. You’ll need the green parts of the spring onions later, so set them aside for now. Add the bell pepper, mushrooms, and white spring onion rings to the pan. Grate or press the garlic cloves and add them as well, stirring. Deglaze with a dash of sherry. Season generously with salt and a few grinds of the pepper mill. Season to taste, adding more garlic, salt, pepper, or sherry if desired. Simmer for 4-5 minutes, stirring occasionally. Then add the prawns, stir to combine, and simmer for 2-3 minutes. Add the green parts of the spring onions and stir to combine. Serve on plates and drizzle with a few squeezes of lemon juice. Add a baguette for the delicious sauce. A glass of Gris de Gris makes a perfect summer dish.