Shrimp And Chorizo Stew Recipe Recipe For Shrimp

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SHRIMP AND CHORIZO STEW



Shrimp and Chorizo Stew image

This quick and easy dinner takes its cues from Spain-there's smoky chorizo, earthy fennel seeds, and juicy tomatoes in the delicious broth. Get the recipe for Shrimp and Chorizo Stew.

Provided by Anna Theoktisto

Time 30m

Number Of Ingredients 12

5 cloves garlic
2 ounces dry-cured Spanish chorizo, chopped (about ½ cup)
0.25 cup olive oil, divided
0.5 teaspoon fennel seeds
1 15-oz. can no-salt-added chickpeas, drained and rinsed
3 cups cherry tomatoes
0.33 cup dry white wine
0.5 teaspoon kosher salt
1.5 pounds peeled, deveined, tails-off large shrimp
0.5 cup torn fresh basil leaves
1 6-oz. baguette, split lengthwise
Crushed red pepper, for serving, optional

Steps:

  • Thinly slice 4 cloves garlic. Cook chorizo and 2 tablespoons oil in a large saucepan over medium-high, stirring often, until chorizo begins to brown and crisp, about 4 minutes. Add sliced garlic and fennel seeds and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, tomatoes, wine, and salt and bring to a simmer. Reduce heat to medium; cover and cook until tomatoes begin to break down, 6 to 8 minutes. Uncover; break up tomatoes with a wooden spoon. Stir in ½ cup water.
  • Add shrimp to pan and cook over medium, stirring often, until cooked through, 3 to 4 minutes. Remove from heat; stir in basil.
  • Preheat broiler with rack 6 inches from heat. Brush cut sides of baguette with remaining 2 tablespoons oil. Place baguette, cut sides up, directly on oven rack or on a baking sheet. Broil until baguette is browned and toasted, about 2 minutes. Remove from oven. Rub cut sides of baguette with remaining 1 clove garlic. Cut each baguette piece in half crosswise. Serve shrimp mixture with toasted baguette and crushed red pepper, if using.

Nutrition Facts : Calories 596 kcal, Carbohydrate 54 g, Cholesterol 226 mg, Protein 40 g, Sodium 1016 mg, Sugar 4 g, Fat 23 g, UnsaturatedFat 0 g

SHRIMP AND CHORIZO STEW



Shrimp and Chorizo Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, smashed
4 ounces Spanish chorizo, casings removed, sliced
2 teaspoons smoked paprika (hot or sweet)
Kosher salt
1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 pound russet potatoes, peeled and cut into 1-inch chunks
1 bunch kale, stems removed and leaves roughly chopped
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
  • Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls.

Nutrition Facts : Calories 576, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 246 milligrams, Sodium 1,652 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 38 grams

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.

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.

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 SAUTE



Shrimp and Chorizo Saute image

Make and share this Shrimp and Chorizo Saute recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil, divided
2 chorizo sausages, casing removed and sliced on an angle 1/4-inch thick
3 garlic cloves, thinly sliced
1/4-1/2 teaspoon red pepper flakes
1 lb jumbo shrimp
2 tablespoons dry white wine
salt
pepper
2 tablespoons Italian parsley, chopped
4 slices Italian bread, toasted

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.

Nutrition Facts : Calories 400.9, Fat 26.9, SaturatedFat 6.5, Cholesterol 169.4, Sodium 1131.8, Carbohydrate 12.7, Fiber 0.7, Sugar 0.3, Protein 24.7

SHRIMP STEW



Shrimp Stew image

"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1-1/2 cups diced fresh tomatoes
1/2 cup tomato sauce
4-1/2 teaspoons minced fresh dill or 1 teaspoon dill weed
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley

Steps:

  • In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.

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