Mexican Chorizo Bake Recipe Recipe For Shrimp

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RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES



Rice with chorizo and shrimp - Arroz con chorizo y camarones image

Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.

Provided by Layla Pujol

Categories     Main Course

Time 1h

Number Of Ingredients 16

2 tbs olive oil
1 white onion (diced)
2 bell peppers (any color, diced)
2 roma tomatoes (peeled and diced)
6 garlic cloves (crushed)
2 cups long grain rice (uncooked)
3 cups seafood stock - can also use chicken broth
1 1/2 lb chorizo (sliced)
2 lb raw shrimp (peeled and deveined)
2 tbs finely chopped parsley or cilantro
Salt to taste
Avocado slices
Onion and tomato curtido
Fried sweet plantains
Aji or hot sauce
Lemon slices

Steps:

  • Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
  • Stir in the crushed garlic, mix well.
  • Add the diced tomatoes, mix well and cook for another 5 minutes.
  • Add the rice and stir for about 2 minutes.
  • Add the chorizo slices and the seafood stock, stir well and bring to a boil.
  • Reduce heat to a simmer, cover and cook for about 15-20 minutes.
  • Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
  • Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
  • Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.

MEXICAN CHORIZO



Mexican Chorizo image

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

Provided by James

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h40m

Yield 8

Number Of Ingredients 13

2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil

Steps:

  • Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
  • Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
  • Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g

ONE PAN SPANISH CHORIZO & SHRIMP



One Pan Spanish Chorizo & Shrimp image

This Spanish Chorizo and Shrimp is a one pan 30-minute meal that uses primarily pantry staples and is perfect for an easy weeknight meal. The shrimp are pan seared and toss with spicy chunks of chorizo sausage in a rich tomato sauce.

Provided by Every Last Bite

Categories     Dairy Free     Gluten Free     Grain Free     Paleo     Specific Carbohydrate Diet Legal     Whole30

Time 30m

Number Of Ingredients 12

9 oz large shrimp (shelled and deveined)
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
9 ounces chorizo sausage (cut into slices)
1 onion (finely diced)
3 cloves garlic (minced)
1/3 cup chicken stock
1/2 cup halved cherry tomatoes
1 1/2 tsp paprika
1/2 cup canned chopped tomatoes

Steps:

  • Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices.
  • Heat the oil in a pan on medium high heat. Add in the shrimp and sear for 2 minutes per side until pink. Remove the cooked shrimp from the pan and set aside on a plate.
  • Add the chopped chorizo to the pan and cook for 4-5 minutes until the chorizo slices are golden and slightly crispy. Add the diced onion and garlic to the pan and cook for another 2 minutes until the onion begins to soften.
  • Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes until the tomatoes begin to soften and the sauce has thickened.
  • Return the cooked shrimp to the pan and stir to coat them in the sauce. Leave to cook for another minute until the shrimp are warmed through. Remove the pan from the heat and garnish with chopped parsley and lemon wedges before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 6 g, Protein 20 g, Fat 13 g, Cholesterol 206 mg, Sodium 1593 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SHRIMP AND CHORIZO IN GARLIC SAUCE



Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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.

SPICY BAKED SHRIMP



Spicy Baked Shrimp image

Number Of Ingredients 10

1 tablespoon pure ancho or pasilla chili powder
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 clove garlic (large), finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil or olive oil
1 pound (16 to 20) large shrimp, peeled and deveined, tails on

Steps:

  • 1. In a medium bowl, mix together all of the ingredients except the shrimp. Add the shrimp and toss to coat completely. Cover and refrigerate 1 hour or up to 6 hours. 2. Place the oven rack on the top level and preheat the oven to 500°. Oil a baking sheet. Remove shrimp from the refrigerator and place on the baking sheet in a single layer. Bake shrimp until pink and curled, and opaque inside, 4 to 5 minutes. Serve hot or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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

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.

MEXICAN CHORIZO AND POTATO CASSEROLE



Mexican Chorizo and Potato Casserole image

Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!

Provided by Cindy Martin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ pound lean ground beef
½ pound Mexican chorizo, casing removed and meat crumbled
½ cup chopped onion
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
½ (8 ounce) package cream cheese
1 tablespoon butter
1 (2 pound) package hash brown potatoes
1 cup shredded Cheddar cheese
shredded lettuce
1 cup guacamole

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
  • Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g

CHORIZO, SHRIMP AND RICE



Chorizo, Shrimp and Rice image

I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 garlic cloves, crushed
1 large tomatoes, chopped
1 cup quick-cook Spanish rice (or other variety is OK)
salt and pepper
7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
2 cups fish stock or 2 cups chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Steps:

  • Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
  • Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
  • Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
  • Stir in the chorizo, then the stock and bring to the boil.
  • Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
  • Add the shrimp, stir through and cover.
  • Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
  • If it looks too moist, simmer an additional 2 minutes uncovered.
  • Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.

Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29

SPICY CHORIZO & SHRIMP RICE



Spicy Chorizo & Shrimp Rice image

Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh southwestern flavor your family will warm up to! -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound uncooked chorizo or bulk spicy pork sausage
4 tomatillos, husks removed, chopped
1 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup chopped carrot
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups chicken broth
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled queso fresco or diced part-skim mozzarella cheese
2 teaspoons minced fresh cilantro

Steps:

  • Crumble chorizo into a large skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes., Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 478 calories, Fat 20g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 1282mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

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