Spicy Chorizo Shrimp Saute Recipes

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SPICY CHORIZO & SHRIMP RICE FOR 2



Spicy Chorizo & Shrimp Rice For 2 image

Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh, Southwestern flavor the two of you will warm up to! -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/4 pound uncooked chorizo or bulk spicy pork sausage
2 tomatillos, husks removed, chopped
1/2 cup uncooked long grain rice
2 tablespoons chopped onion
2 tablespoons chopped celery leaves
2 tablespoons chopped carrot
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 cup chicken broth
1/4 pound uncooked medium shrimp, peeled and deveined
2 tablespoons crumbled queso fresco or diced part-skim mozzarella cheese
1 teaspoon minced fresh cilantro

Steps:

  • Crumble chorizo into a small 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 :

SPICY CHORIZO & SHRIMP RICE



Spicy Chorizo & Shrimp Rice image

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

1/2 pound uncooked chorizo or bulk spicy pork sausage
4 tomatillos, husks removed, chopped
1 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup chopped carrot
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups chicken broth
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled queso fresco or diced part-skim mozzarella cheese
2 teaspoons minced fresh cilantro

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.

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

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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