Chorizogravyorsauce Recipes

SHRIMP AND CHORIZO IN GARLIC SAUCE

Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

Steps:

In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

CHORIZO GRAVY OR SAUCE

Chorizo Gravy or Sauce image

This is wonderful over biscuits, but it would also be fantastic over a pork tenderloin, grilled chicken breast, any white fish, and mashed potatoes.

Provided by VickyJ

Categories Sauces

Time 25m

Yield 2 cups (about), 2 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter (or margarine)
1/2 lb ground chorizo sausage
1/4 cup flour
2 cups whole milk, brought to a simmer
1 teaspoon paprika, if desired (optional)
salt, to taste
fresh ground pepper, to taste

Steps:

In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don't let it boil.
Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.
Sprinkle flour over the sausage and cook, stirring, for a minute or two.
Add warm milk all at once and cook, stirring, until thickened and bubbly.
Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.

Nutrition Facts : Calories 772.6, Fat 57.2, SaturatedFat 24.5, Cholesterol 139.5, Sodium 1556.4, Carbohydrate 25.8, Fiber 0.4, Sugar 12.4, Protein 36.7

CHORIZO

Chorizo image

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Provided by Matt Redmond

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons ground New Mexico chile
2 tablespoons red wine vinegar
1 tablespoon dried Mexican oregano
1 tablespoon water
3 cloves garlic, minced
1 ¾ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon cumin seeds, crushed
¾ teaspoon white sugar
½ teaspoon ground black pepper
1 pound ground pork, well chilled

Steps:

Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

Nutrition Facts : Calories 251 calories, Carbohydrate 3.8 g, Cholesterol 73.6 mg, Fat 16.6 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 6.1 g, Sodium 1076.5 mg, Sugar 0.9 g

FRIED CHORIZO WITH GARLIC

Fried Chorizo With Garlic image

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.

Provided by bluemoon downunder

Categories Pork

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 (170 g) chorizo sausages
1 tablespoon olive oil
2 garlic cloves, finely minced
1/2 teaspoon mixed dried Italian herb seasoning
red pepper flakes, to taste (optional)
1/4 cup fresh flat leaf parsley, finely chopped

Steps:

Cut the sausages into 5mm slices; cook the sausage slices in a large heated pan, preferably non-stick, stirring until crisp; drain on absorbent paper.
Discard the fat from pan and wipe the pan clean with kitchen paper towelling.
Heat the olive oil in the same pan; cook the sausage slices, garlic, Italian herbs and red pepper flakes (if using) until they are heated through and serve the sausage slices on toothpicks, sprinkled with the fresh parsley, as part of an antipasto platter.

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