SHRIMP AND CHORIZO STEW
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
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
RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES
Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.
Provided by Layla Pujol
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
- Stir in the crushed garlic, mix well.
- Add the diced tomatoes, mix well and cook for another 5 minutes.
- Add the rice and stir for about 2 minutes.
- Add the chorizo slices and the seafood stock, stir well and bring to a boil.
- Reduce heat to a simmer, cover and cook for about 15-20 minutes.
- Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
- Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
- Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.
SHRIMP AND CHORIZO TAPAS
Provided by Food Network
Categories appetizer
Time 43m
Yield 6 to 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.
SHRIMP PAELLA WITH CHORIZO
Steps:
- Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
- In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
SHRIMP AND CHORIZO RISOTTO
Make and share this Shrimp and Chorizo Risotto recipe from Food.com.
Provided by Gr8ful Dad
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
- 2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
- 3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
- 4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.
Nutrition Facts : Calories 877.8, Fat 27.8, SaturatedFat 10.5, Cholesterol 270.2, Sodium 1731.1, Carbohydrate 97, Fiber 3.6, Sugar 7, Protein 47.6
SPANISH STUFFED CHICKEN WITH SHRIMP AND CHORIZO
Really a nice change from every day stuffed chicken breasts. It takes a little work, but not too much. I sometimes will make this ahead, cover well with saran wrap and bake the next day - It works great. Serve with plain white rice or polenta. It is so pretty, this is great served for company. And take advantage of canned tomatoes, canned olives and any size shrimp that is on sale. You can even use pre-cooked, but I prefer the flavor of cooking them myself for the stuffing. Fresh parsley does add a lot of flavor and the Manchego is wonderful if you can get it, but Monterey Jack will work just fine. A side salad with the polenta or rice, and you have a great dinner.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h5m
Yield 4-5 chicken breasts, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Chicken -- Remove the refrigerator and let it come somewhat to room temperature They are much easier to pound out when NOT ice cold. I prefer to put mine in a large plastic bag - press all the air out and seal - then pound away. I use a meat mallet, but a heavy pan, rolling pin or pretty much anything heavy will work. I pound as thin as possible without breaking the chicken up or making any holes in the breast. Salt and pepper well and then just set to the side as you make the filling.
- Chorizo -- In a large saute pan (I use a heavy oven proof pan that way everything is cooked in one pan) If you don't have one, use what you have on hand. Add 1/2 teaspoon olive oil and sauté the chorizo on medium heat until golden brown 4-5 minutes. Remove to a plate lined with a paper towel to drain any excess grease. Pour out the grease from the pan.
- Shrimp -- Add to the same pan, the remaining 1/2 teaspoon olive oil and put back on medium heat. Add the shrimp and onion and saute just a couple of minutes until the shrimp are just beginning to turn pink - It won't take long. NOTE: You can use any size shrimp, as long as you end up with 1 cup diced. As soon as they start to turn pink, remove from the heat and add the olives, parsley, bread crumbs, salt (go easy, the olives are salty) and pepper. Mix well and remove to a small bowl so the shrimp do not continue to cook. Add the chorizo to the shrimp mixture and stir well. Add a drizzle of olive oil if necessary to hold the dressing together.
- Sauce -- In the same pan, add the shallots and white wine to deglaze the pan and cook just a minute if that. Add the tomatoes, chicken broth and parsley. Remove from the heat.
- Stuffing -- Lay out the chicken breasts and top with the shrimp and chorizo filling. Roll up the chicken and secure with a toothpick. The filling will fill 4-5 breasts depending on the size. If there is any leftover, just freeze it for another time.
- Bake -- Heat the oven to 350, middle shelf. If using a oven proof saute pan, add the chicken seam side down right in the pan with the sauce. Use a spoon and spoon some of the sauce over the chicken. If using a casserole dish, add the chicken seam side down and pour the tomato sauce over the top.
- Cover with foil and bake for 30-40 minutes (the thickness of the chicken and the type of pan can affect cooking times). The last 10 minutes, uncover and top each chicken roll with cheese (I love manchego, but Monterey Jack will work just fine) and cook until bubbly and the cheese is melted.
- Serve -- I love polenta with this, white rice is also good. No need to flavor other than salt and pepper because of the tomato sauce. But I do like to garnish with some chopped scallions.
Nutrition Facts : Calories 306.5, Fat 5.4, SaturatedFat 1.1, Cholesterol 178.9, Sodium 657.9, Carbohydrate 15.9, Fiber 2.3, Sugar 5.5, Protein 41.9
SHRIMP AND CHORIZO SAUTE
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
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 AND CHORIZO PAELLA
This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
- Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and cook for about 5 more minutes.
- Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
- Sprinkle parsley on top and serve.
SPANISH SHRIMP WITH CHORIZO
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
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
SHRIMP AND CHORIZO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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 SAUSAGE PAELLA
Yield 5
Number Of Ingredients 14
Steps:
- Heat oil in a large frying pan over medium heat. Add sausage and sauté until golden. It will seem like a lot of oil but it creates an almost cheese like taste when the paella is finished. Add garlic, rice, saffron, paprika and sauté 30 seconds - constantly stirring. Add 3 cups broth, diced tomatoes and a bay leaf - give it one stir and then let it boil and simmer for 10 minutes - no longer or your rice will be over done. Do not stir the rice just shake a little with the handle if you think it is sticking. Stir once and add shrimp, green beans and peppers to the top of paella and simmer another 7 minutes until liquid is evaporated. Cover if liquid evaporates too quickly or add reserved broth. Remove from heat and cover for 3 minutes. At this point you can transport your meal home. Shrimp should be fully pink before serving. Squeeze 1/2 lemon over paella, stir, remove bay leaf and taste. Add any seasoning if necessary - I usually add 1/2 teaspoon kosher salt. Serve immediately with a wedge of lemon on the side.
Nutrition Facts :
ONE PAN SPANISH CHORIZO & SHRIMP
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
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
CHORIZO, SHRIMP AND YELLOW RICE
Steps:
- Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices.
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CHORIZO, SHRIMP AND RICE
I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
- Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
- Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
- Stir in the chorizo, then the stock and bring to the boil.
- Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
- Add the shrimp, stir through and cover.
- Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
- If it looks too moist, simmer an additional 2 minutes uncovered.
- Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.
Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29
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5/5 (8)Total Time 30 minsCategory EntreeCalories 192 per serving
- Pat shrimp dry and season with salt, pepper and the remaining spices. Toss to make sure shrimp is well coated with the spice mixture. Set aside for now.
- Heat a large cast iron skillet over medium-high. Add Chorizo and brown on both sides (about 4 minutes or so as Chorizo is already cooked.) Remove Chorizo to a side plate for now.
- In the same skillet, add a little extra virgin olive oil if needed (there should be a bit of Chorizo fat in skillet already thought). Add summer squash to the heated skillet. Sprinkle with a little salt and pepper and sear undisturbed for about 3 to 4 minutes on one side. Turn over and sear another 2 minutes on the other side until nicely colored. Transfer squash to the plate of Chorizo for now.
- In the same skillet, now add a little extra virgin olive oil and tilt skillet to make sure the bottom is well coated. Be sure oil is well-heated until shimmering but not smoking. Now, add the shrimp (shrimp should sizzle upon contact.) Cook, stirring frequently, until shrimp flesh starts to turn a little pink, but still not quite fully cooked (about 3 minutes or so depending on size of shrimp.) Return the Chorizo and squash to the skillet. Toss to combine. Cook another 3 minutes or until shrimp turns fully pink and tails turn a bright red.
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4.6/5 (8)Total Time 30 minsCategory EntreeCalories 333 per serving
- Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.
- 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.
- Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.
- Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.
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Total Time 45 minsCalories 501 per serving
- Heat a Dutch oven with first part of oil over medium-high heat. Add shrimp and saute until cooked through, 3 to 4 minutes. Set shrimp aside and return pan to heat.
- Add second part of oil and then onions, peppers and coleslaw mix to heated oil. Saute until vegetables are beginning to soften, 2 to 3 minutes.
- Add chorizo and stir to break into small pieces. Saute until chorizo begins to darken and release oil. Stir in tomato paste and stock and simmer until liquid reduces, 5 to 6 minutes.
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- Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release its orange-colored oils. Add the onion and continue to fry until the onion has softened. Add the garlic and fry another minute.
- Add the shrimp and sauté until pink (about 2-3 minutes). Remove the shrimp from the pan and set aside.
- Add the white wine and allow to almost fully evaporate before adding the rice. Coat the rice with the other ingredients and then add the stock, paprika, tomatoes, and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
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- In a large skillet, cook chorizo over medium high heat, breaking it up as it cooks. Remove from the skillet once cooked through, this should only take a couple of minutes.
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- Sprinkle 1/4 tsp of baking soda onto shrimp in a bowl. Stir to combine and place in fridge until ready to use.
- Saute chorizo in large pan on medium heat. Break up any large pieces with a wooden spoon. Cook chorizo fully, about 10-15 minutes.
- Remove chorizo from pan and set aside. Return same pan to the stove. Add 2 Tablespoons of oil to pan and add shrimp and saute for roughly 6 minutes. Cook shrimp until nice and pink and shrimp are firm to the touch.
- Squeeze juice from half a lemon into pan and scrape bottom of pan to remove flavor bits. Add paprika and stir.
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- Fill a large pot with salted water and bring to a boil over high heat. Add the dry pasta and cook according to manufacturer’s instructions.
- Heat the oil in a large skillet set over medium heat, add the sliced chorizo and sauté for five minutes.
- Add shallots and cook until lightly wilted, about 2-3 minutes. Add the garlic and cook just until the garlic becomes fragrant, about 30-seconds then add the salt, pepper and paprika.
- Stir in the wine and cook for 1-2 minutes to burn off the alcohol. Add the fish broth and whisk in the tomato paste.
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- Add the olive oil, onion, garlic, carrots, and salt to the pot. Reduce heat to low and saute until soft, 6-8 minutes.
- Add tomatoes and stock, then return the chorizo to the pot. Bring to a boil over high, then reduce heat to simmer for 15-20 minutes.
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Reviews 1Servings 2Cuisine PortugueseCategory Fish
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