Spicy Chorizo Shrimp Rice Food

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.

RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES

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.

SPICY CHORIZO & SHRIMP RICE FOR 2

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.

SHRIMP AND CHORIZO JAMBALAYA

Steps:

• Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
• Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

SPANISH CHORIZO RICE

Steps:

• In a large, non-stick frying pan or French pan, heat the oil over medium heat. Add the chorizo slices and fry, until the chorizo has become crispy and browned around the edges. Remove the chorizo from the pan and set aside for later.
• Leaving the oil from the cooked chorizo in the pan over medium heat, add the onion, garlic, paprika, cumin, pepper and chilli powder and stir until fragrant. Add the rice and stir for a few minutes, until the rice becomes clear.
• Add the vegetables, stock and tomato paste and stir. Bring to a low simmer.
• Cover the pan with a lid and reduce the heat to low. Cook, covered, for 10-15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
• Add the chorizo back into the pan, stir and cover. Turn the heat off and allow to sit, covered, for around 5 minutes.
• Stir through the lime juice and parsley and serve immediately, with extra lime wedges.

CHORIZO, SHRIMP AND RICE

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.

SPICY CHORIZO & SHRIMP RICE

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.

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.

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.