Shrimp And Chorizo Sandwich Recipes

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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.

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA



One-Pot Spanish-Style Shrimp and Chorizo Pasta image

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

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

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

SHRIMP AND CHORIZO SANDWICH



Shrimp and Chorizo Sandwich image

This is an easy version of a Shrimp and Chorizo with Aioli Sandwich. I like combinations that can be served with rice or potatoes or a salad for my DH, but which I can take as a sandwich to work, since I work evenings. This comes from Yahoo! Shine.

Provided by threeovens

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb small shrimp or 1 lb medium shrimp, peeled
1/2 cup spanish chorizo, cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large garlic clove, minced
1 teaspoon fresh lemon juice
2 small green onions, thinly sliced
2 ounces baby arugula
4 ciabatta rolls or 4 kaiser rolls

Steps:

  • In a medium saucepan, bring heavily salted water to a boil; add shrimp and turn off heat.
  • After about 3 minutes check one shrimp, by cutting open, to see if it is cooked through; if so, drain and rinse shrimp - if not, let poach a few minutes more in the salted water.
  • Cut shrimp into 1/4 inch dice.
  • In a small bowl, whisk together the mayonnaise, garlic, lemon juice and salt to make and aioli.
  • In a larger mixing bowl, combine the shrimp, chorizo, green onions, and half the aioli; taste and adjust seasoning (add more aioli if needed).
  • Slice the rolls, and fill with the shrimp salad; top with arugula, close sandwich and serve.

SHRIMP AND CHORIZO SANDWICH



SHRIMP AND CHORIZO SANDWICH image

Categories     Sandwich     Shellfish

Yield Serves 2-3

Number Of Ingredients 8

1 pound small or medium shrimp, peeled
1/2 cup dried chorizo (I use Palacios), cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large clove garlic, crushed and chopped
1 teaspoon lemon juice
2 small scallions, thinly sliced
2 handfuls baby arugula
4 ciabatta or kaiser rolls

Steps:

  • 1. Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then cut into one shrimp to see if it's cooked -- it should be just cooked and still springy. If they're cooked, drain and rinse the shrimp under cold water for 15 seconds (to cool them just slightly). If not, let them continue poaching until cooked through. Slice the cooked shrimp into 1/4-inch pieces. 2. Meanwhile, cut the chorizo -- I like to cut it into quarters lengthwise, and then crosswise into 1/8-inch slices. 3. Make the aioli: in a bowl, whisk together the mayonnaise, garlic, and lemon (feel free to add more lemon, and salt, if desired). 4. In a large mixing bowl, combine the shrimp, chorizo, scallions, and half the aioli. Fold together. Taste and adjust seasoning, adding more aioli as needed. 5. Slice open the rolls. Spoon on the shrimp salad. Top with arugula and the top halves of the rolls. Pack up in your lunch box!

ISLAND SHRIMP AND CHORIZO



Island Shrimp and Chorizo image

Categories     Pork     Shellfish     Sausage     Shrimp     Spring     Grill/Barbecue     Parade

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup dark rum
1/4 cup pineapple juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup chopped cilantro leaves
2 tablespoons finely minced garlic
1 pound large shrimp (about 24-26), tails left on, peeled and deveined
4 chorizo (Spanish or Mexican pork sausages), 1/4 pound each, cut into 3 pieces each
2 red bell peppers, cored, seeded and each cut into six 1-inch squares
3 limes, halved, for serving

Steps:

  • 1. Soak six 10-inch wooden skewers in water for 6 to 8 hours.
  • 2. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, sausages, and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.
  • 3. Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.
  • 4. Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)
  • 5. Serve each skewer with a lime half.

ROASTED SHRIMP AND CHORIZO



Roasted Shrimp and Chorizo image

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

2 pounds cherry tomatoes
3 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 tablespoons fresh oregano, plus more for garnish
1/4 cup extra-virgin olive oil
Freshly ground pepper
1 teaspoon coarse salt
1 pound large shrimp (18 to 22), head on, peeled and deveined
1/2 pound Spanish chorizo sausage, cut into 3/4-inch-thick rounds
1 small ciabatta loaf, cut into 8 slices (each 1/2 inch thick)

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.

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  • Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.☞TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.
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SHRIMP AND CHORIZO TAPAS - SIP AND FEAST
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MEXICAN CHORIZO + GARLIC SHRIMP BURGER – LADY AND PUPS
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A QUESTION ABOUT A RECIPE: SHRIMP AND CHORIZO SANDWICH - FOOD52
2011-07-10 A question about a recipe: Shrimp and Chorizo Sandwich I have a question about step 2 on the recipe "Shrimp and Chorizo Sandwich" from azminad. It says: "Meanwhile, cut the chorizo -- I like to cut it into quarters lengthwise, and then crosswise into 1/8-inch slices." We don't eat pork. If I don't use Chorizo, would it make a difference in the ...
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CAJUN SHRIMP AND CHORIZO PASTA - PENNE IN A RICH AND CREAMY …
2015-05-06 Lower the heat to medium and melt butter and olive oil. Stir in peppers, mushrooms, onion, and 1 tablespoon of the Cajun seasoning. Cook until soft. Stir in garlic and cook for 30 seconds then add in shrimp and cook until firm and pink. Add in half-and-half, parmesan, and cooked chorizo then bring to a simmer.
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CHICKPEA, SHRIMP, AND CHORIZO PITA SANDWICHES RECIPE
2018-08-30 Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp, garlic, and lemon zest to skillet and cook, tossing, until golden and opaque, 2 to 3 minutes. Transfer to bowl with chorizo.
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SMOKY SHRIMP-AND-CHORIZO SOUP RECIPE - GRACE PARISI | FOOD
Step 1. In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells. Advertisement. Step 2. …
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SHRIMP AND CHORIZO SKILLET SUPPER RECIPE | REAL SIMPLE
Directions. Heat 2 tablespoons oil in a large, high-sided skillet over medium. Add chorizo; cook, stirring often, until beginning to brown and crisp, about 4 minutes. Add shallot; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chickpeas, wine, and salt; bring to a simmer over medium-high.
From realsimple.com
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SHRIMP AND CHORIZO: SPANISH TAPAS - I WILL NOT EAT OYSTERS
2011-07-19 Heat olive oil in a large skillet on med-high heat. Add the chorizo in one layer making sure the pieces are not overlapping. Brown on both sides. About 3 minutes on each side. Remove the pieces of chorizo with tongs onto a plate (no paper towel) and reserve. Turn heat down to med and add the garlic into the oil.
From iwillnoteatoysters.com
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Top Asked Questions

How do you cook shrimp and chorizo together?
Heat the oil in a large frying pan over high heat. Add the chorizo and fry for 5 minutes turning often until golden and crispy. Remove the chorizo from the frying pan, keeping the oil behind. Add the shrimp and cook for 2 minute, then add in the paprika (chili flakes if using) and crushed garlic and cook for another minute.
What are the ingredients in shrimp and chorizo appetizers?
Ingredients list for the Shrimp and Chorizo Appetizers. 1/2 pound medium shrimp (about 30 shrimp), raw, peeled and deveined. 1 package of Spanish chorizo, sliced into 1/4-inch rounds. 1 clove garlic, finely minced. 1/2 teaspoon Italian seasoning. 1 tablespoon lemon juice. 1/4 cup extra-virgin olive oil.
How do you cook chorizo with olive oil?
☞TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish. Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute.
What is Spanish chorizo and Shrimp Pasta?
Spanish chorizo and shrimp pasta is a recipe that is easy enough to serve on a busy weeknight. It is also classy enough to serve for special dinner guests. Slices of Spanish chorizo and big meaty shrimp swim in a rich flavorful sauce. The sauce consists of shallots, garlic, wine, fish broth, fresh tomatoes and tangy Kalamata olives.

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