SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
LOW COUNTRY SHRIMP FRITTATA
Seafood seasoning is the secret ingredient in this frittata made with green peppers, celery, onion and shrimp.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
- Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
- Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.
CHEESY CHORIZO FRITTATA
Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
- Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
- Bake 25 min. or until knife inserted in center comes out clean.
ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
- Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
- Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
- Drizzle with oil and serve with lemon wedges.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
PRAWN & CHORIZO FRITTATA
Never tried seafood with spicy chorizo? Give it a go in this simple supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
- Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.11 milligram of sodium
ONE PAN SPANISH CHORIZO & SHRIMP
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
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
CHORIZO AND SHRIMP PILAF
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.
- Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.
- Let stand, covered, until shrimp are opaque throughout, 3 minutes.
SPICY CHORIZO & SHRIMP RICE
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
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.
ROASTED SHRIMP AND CHORIZO
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl; season with pepper and the salt. Spread mixture evenly in a 12-inch ovenproof skillet. Roast, stirring occasionally, until tomatoes burst, about 30 minutes.
- Add shrimp and chorizo, and stir until well coated. Roast until shrimp is cooked through, 10 to 12 minutes.
- Meanwhile, heat a grill or grill pan until medium-hot. Using remaining 1/3 cup oil, brush each side of bread with 1 teaspoon oil; season with salt and pepper. Grill bread, turning once, until golden brown, about 6 minutes. (Alternatively, toast bread under broiler.)
- Put a bread slice in each of four serving bowls. Divide shrimp mixture among bowls; garnish with oregano. Serve remaining bread slices on the side.
CHORIZO FRITTATA
Chorizo is a spicy Mexican sausage that can be found in most grocery stores in the West or Southwest. We had this for breakfast at our best friends' home, Forrest. It was wonderful, as usual! He always spoils us when we stay overnight.
Provided by quotFoodThe Way To
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes in a saucepan and cover with water.
- Boil for 4 minutes or until tender; drain and cool slightly.
- In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
- In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
- Add sausage and cook, stirring constantly for about 3 minutes.
- Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
- Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
- Stir in egg mixture and mix well.
- Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
- Preheat broiler.
- Sprinkle frittata with remaining cheese.
- Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
- Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.
SHRIMP AND CHORIZO FRITTATA
A tasty but simple supper for two. Serve with a leafy green salad. If your frying pan has an ovenproof handle it will be fine under the broiler - just remeber to wear an oven glove when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the broiler away from direct heat or wrap it in some foil before broiling.
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the broiler to medium. In an 8in frying pan, fry the onion and chorizo in the oil over a low heat for 4-5 mins stirring occasionally until the onion is soft.
- Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning.
- Stir in the shrimp and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set.
- Flash it under the broiler until golden. Serve in wedges with a salad.
Nutrition Facts : Calories 417.9, Fat 26.3, SaturatedFat 8.1, Cholesterol 531.8, Sodium 653.4, Carbohydrate 12.2, Fiber 2.8, Sugar 5, Protein 31.8
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