Shrimp And Spanish Chorizo Bites Recipe 415

SHRIMP AND CHORIZO BITES

Steps:

• Toss shrimp with a little olive oil and dress with salt, pepper, thyme and lemon zest
• Skewer the shrimp near the tail end then thread a slice of chorizo with cut sides facing out, nesting the chorizo in the natural curve of the shrimp
• Heat a little oil in a large skillet over medium-high heat and melt butter into it
• Add garlic and swirl for a minute or 2 then remove
• Add the shrimp and chorizo bites and cook until the chorizo is crisp and the shrimp are pink and opaque
• Douse pan with sherry and lemon juice, and sprinkle with green onions to serve

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 SPANISH CHORIZO BITES RECIPE - (4.1/5)

Steps:

• In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with the remaining shrimp and chorizo. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley. Serve immediately. Enjoy!

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

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.

ONE PAN SPANISH CHORIZO & SHRIMP

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.

SHRIMP AND CHORIZO SKEWERS

Steps:

• In a small bowl, whisk together the garlic, paprika and olive oil. Set aside
• Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.
• Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.
• Heat a grill or grill pan to medium-high heat.
• Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges.

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.

SHRIMP AND CHORIZO FLATBREADS

Steps:

• Preheat the oven to 500°F and position a rack in the center.
• In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
• Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.
• Make sure the oven is real hot!
• Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
• Transfer the shrimp and chorizo flatbreads to a work surface.
• Using a slotted spoon, top with the tomato dressing.
• Quarter the flatbreads and serve at once.
• **The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.
• Enjoy!