Garlic Chorizo Prawns 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.

GARLIC & CHORIZO PRAWNS

Garlic & Chorizo Prawns image

Tapas Style dish, I serve this at family BBQs , goes down a treat with my dad - who is the most fussiest seafood person of all time! It can also be served as an appetizer (divide into smaller bowls). Can be cooked on the hot plate of the BBQ also.

Provided by Ladylauren

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 large chorizo sausages, thinly sliced
125 ml olive oil
6 garlic cloves, crushed
2 kg medium green tiger shrimp, peeled, with tails left on
1/2 cup coriander
1 tablespoon dry sherry
lemon wedge, To Serve

Steps:

Heat a large non-stick Frying pan over high heat.
Add the chorizo and cook for 4-5 minutes until crisp, stirring occasionally.
Use a slotted spoon to transfer to a plate lined with absorbent paper.
Reduce heat to low and add oil and garlic to the pan until aromatic.
Add the prawns and cook stirring occasionally until they curl and change colour.
Add the chorizo, coriander and sherry to the pan and stir to combine.
Serve the mixture in a large bowl add the wedges of lemon on top.

Nutrition Facts : Calories 527.6, Fat 23.8, SaturatedFat 3.6, Cholesterol 506.7, Sodium 495.4, Carbohydrate 4.4, Fiber 0.1, Sugar 0.1, Protein 67.9

MEXICAN CHORIZO AND GARLIC SHRIMP BURGERS

Mexican Chorizo and Garlic Shrimp Burgers image

Mexican-seasoned ground pork burgers. Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing. Don't let the long list deter you. Chill time required. As for the cooking method, only 1 pan is needed.

Provided by gailanng

Categories Mexican

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

17 5/8 ounces ground pork shoulder, ideally 30% fat (500 grams or roughly 1.1 pounds)
2 garlic cloves, finely minced
1 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons sweet paprika
1 teaspoon hot paprika or 1 teaspoon cayenne powder
1 teaspoon red wine vinegar
1 teaspoon tequila
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
8 large shrimp, peeled and deveined (2 for each burger)
3 sprigs fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon extra virgin olive oil
1/3 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 tablespoons mayonnaise
1 tablespoon tomato paste
1 1/2 teaspoons paprika
1 teaspoon yellow mustard
1 lime, juice of
1 tablespoon olive oil
1/2 teaspoon butter
4 sweet potato hamburger buns (see recipe #518438) or 4 other hamburger buns (see Sweet Potato Burger Buns)
1/2 cup of shredded manchego cheese
1 few thin slices tomatoes (optional)

Steps:

To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2-3 tablespoons on each).
Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest.
Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.

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