Spanish Style Chorizo And Shrimp Quesadilla With Chimichurri Recipes

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SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI



Spanish-Style Chorizo and Shrimp Quesadilla with Chimichurri image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons EVOO, plus about 1/4 cup for chimichurri
8 ounces Spanish-style chorizo, casing removed and sliced, preferred brand Gaspar's Hot
8 ounces medium shrimp, halved along the devein line
5 cloves garlic, 4 thinly sliced or grated, 1 crushed
4 piquillo peppers (in water, drained) thinly sliced, or one 4-ounce jar chopped pimiento, drained
About 1/3 cup dry sherry or white wine
1 small lemon, halved
2 large flour tortillas
Cooking spray, non-aerosol, olive oil
1 cup shredded Pepper Jack
1 cup shredded Manchego
1 shallot, peeled and coarsely chopped
2 tablespoons sherry vinegar or wine vinegar
1 cup each parsley and cilantro, loosely packed
Salt and pepper
Greek yogurt or creme fraiche
Pickled sliced jalapeno peppers

Steps:

  • Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
  • Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
  • To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
  • Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers.

SHRIMP AND SPANISH CHORIZO BITES RECIPE - (4.1/5)



Shrimp and Spanish Chorizo Bites Recipe - (4.1/5) image

Provided by jads8627

Number Of Ingredients 8

1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1 Tablespoon red wine vinegar
1 Tablespoon dry Sherry
1/4 cup extra virgin olive oil, plus more for the pan
2 Tablespoons chopped fresh flat-leaf parsley

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



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

ONE PAN SPANISH CHORIZO & SHRIMP



One Pan Spanish Chorizo & Shrimp image

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

9 oz large shrimp (shelled and deveined)
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
9 ounces chorizo sausage (cut into slices)
1 onion (finely diced)
3 cloves garlic (minced)
1/3 cup chicken stock
1/2 cup halved cherry tomatoes
1 1/2 tsp paprika
1/2 cup canned chopped tomatoes

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

SPANISH SHRIMP WITH CHORIZO



Spanish Shrimp With Chorizo image

When visiting my family in Spain, I was served a dish similar to this in a Tapa's bar. I have tried to recreate the flavors at home and have come up with this quick recipe. You may serve this over hot cooked rice, or as they did in the Tapa's bar, with a hot crusty bread to mop up the delish sauce!

Provided by Expat in Holland

Categories     Spanish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces chorizo sausages
6 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 large shallot, -sliced thinly
2 tablespoons parsley, chopped
1/2 teaspoon smoke paprika
1/2 teaspoon sweet paprika (your preferrence) or 1/2 teaspoon hot paprika (your preferrence)
salt and pepper
2 lbs medium shrimp, shelled and deveined
4 tablespoons brandy or 4 tablespoons cognac
lemon wedge

Steps:

  • In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes.
  • Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle.
  • In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside.
  • In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked.
  • Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute.
  • Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot.
  • Serve shrimp immediately.
  • You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce.
  • Garnish with lemon.

Nutrition Facts : Calories 909.7, Fat 62.5, SaturatedFat 25.6, Cholesterol 470.6, Sodium 1452.5, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 68.3

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE



Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce image

Provided by Michael Lomonaco

Categories     Beef     Garlic     Herb     Pork     Shellfish     Appetizer     Marinate     Low/No Sugar     Dinner     Buffet     Sausage     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Jalapeño     Cilantro     Parsley     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 15

1 pound skirt steak
1 pound medium shrimp, peeled
1 pound chorizo sausage
Olive oil
Salt and pepper
Wooden skewers-soaked in hot water
For the chimichurri dipping sauce:
1/2 cup olive oil
3 tablespoons white vinegar
2 jalapeño peppers, seeded and diced
1 small bunch flat leaf parsley, picked and chopped (1 cup loose leaves)
3 tablespoons chopped cilantro
1 clove fresh garlic, finely chopped
1 bay leaf
Sea salt

Steps:

  • Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
  • Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
  • Prepare the chimichurri dipping sauce:
  • Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
  • Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
  • Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.

SOUTHWESTERN CHORIZO QUESADILLAS



Southwestern Chorizo Quesadillas image

posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use.

Provided by JanetB-KY

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large flour tortillas
2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
1/2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
2 scallions, chopped (green onions)
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
1/4 cup finely chopped fresh cilantro
coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
  • Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
  • Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
  • Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.

Nutrition Facts : Calories 843.8, Fat 47.8, SaturatedFat 21.1, Cholesterol 100.2, Sodium 1732.7, Carbohydrate 64.4, Fiber 4.7, Sugar 4.8, Protein 37.7

CHIMICHURRI SHRIMP SKILLET



Chimichurri Shrimp Skillet image

Fresh fruit adds sweetness to this bright southwestern shrimp entree. "The contrast of colors, flavors and textures in this dish is wonderful!" -Susan Riley, Allen, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 cups uncooked instant rice
3 cups packed fresh parsley sprigs
1/2 cup olive oil
2 tablespoons lime juice
4 garlic cloves, halved
2 teaspoons red wine vinegar
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 cup chopped sweet red pepper
1 medium onion, chopped
1-1/2 cups seedless red grapes, halved

Steps:

  • Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended., In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm., In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.

Nutrition Facts : Calories 421 calories, Fat 20g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 505mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

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From rachaelray.com


CLASSIC SPANISH CHORIZO RICE - VISIT SOUTHERN SPAIN
2021-04-30 Instructions. In a saucepan, cook the sliced chorizo for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside. Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
From visitsouthernspain.com


SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI
2 tablespoons EVOO, plus about 1/4 cup for chimichurri; 8 ounces Spanish-style chorizo, casing removed and sliced, preferred brand Gaspar's Hot; 8 ounces medium shrimp, halved along the devein line; 5 cloves garlic, 4 thinly sliced or grated, 1 crushed; 4 piquillo peppers (in water, drained) thinly sliced, or one 4-ounce jar chopped...; 1/3 cup dry sherry or white wine
From punchfork.com


CHORIZO AND ASPARAGUS SALAD WITH CHIMICHURRI RECIPE
2017-02-19 1. For chimichurri, process herbs, garlic, onion and jalapeño in a small food processor until blended, then add oil and process until smooth. Add vinegar, season generously to taste and process to combine. 2. Heat a char-grill or barbecue to medium-high. Drizzle chorizo with olive oil and grill, turning occasionally, until browned and cooked ...
From gourmettraveller.com.au


CHORIZO SHRIMP QUESADILLA > CALL ME PMC
2021-07-12 Instructions. Cook sausage and shrimp. Heat griddle to med-hi. Layer chorizo, shrimp, cheese, and 1 Tablespoon salsa in a flour tortilla. Cook until golden brown.
From callmepmc.com


AREPA WITH CHEESE, CHORIZO AND CHIMICHURRI SAUCE - MY …
2021-10-06 Instructions. To prepare chimichurri: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container. To assemble: Place the arepas on a serving plate, top with crumbled cheese and cooked chorizo. Drizzle chimichurri sauce on top of the chorizo and serve immediately.
From mycolombianrecipes.com


SPANISH CHORIZO SHRIMP IN SHERRY SAUCE - COOKBOOKIES
2020-07-02 Spanish Chorizo is a firm pork sausage that is seasoned with Spanish Pimenton (a smoked paprika). Chorizo Autentico Mild by Palacio’s is a great quality chorizo that we love. However, only a few grocery stores carry Palacio’s. It is available to purchase online though. Boar’s Head Uncured Chorizo is another great option that is available ...
From cookbookies.com


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