Roasted Shrimp And Chorizo Recipes

SHRIMP AND CHORIZO IN GARLIC SAUCE

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.

SHRIMP AND CHORIZO JAMBALAYA

Steps:

• Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
• Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

SHRIMP AND CHORIZO SAUTE

Steps:

• In a large skillet, heat 2 T oil over medium heat.
• Add the chorizo and cook, stirring, until lightly browned, about 4 minutes.
• Using a slotted spoon, transfer to a paper-towel-lined plate.
• Add the remaining 2 T oil, the garlic and red pepper flakes to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden.
• Increase the heat to high, add the shrimp and stir to coat.
• Add the wine and cook, stirring, until the pan is nearly dry, 2-3 minutes. (You do want some pan juice for the finished dish.).
• Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley.
• Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes.
• Place the toasts on 4 plates. Spoon the shrimp, chorizo and pan juices on top.