What's for Dinner Tonight? - Shrimp with Chorizo

This simple yet delicious recipe comes from LeitesCulinaria.com. The shrimp, smoky sausage, garlic, Chile, and lemon come together for an amazing burst of flavors. It can be prepared in about 30 minutes and can be served as a main meal with a side of rice, or as an appetizer with crusty bread and lemon. I have made this for our main meal several times.

Shrimp with Chorizo
3-4 Servings

5-1/2 ounces Spanish chorizo, cut into 3/8-inch slices
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
14 ounces large raw shrimp
1 teaspoon Chile pepper flakes
juice (3 tablespoons), and finely grated zest of 1 lemon
2 tablespoons finely chopped flat-leaf Italian parsley
Crusty bread and lemon halves (chargrilled if desired), to serve

  1. 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 remove chorizo to a bowl.
  2. 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.
  3. 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.
  4. Sprinkle the lemon zest and parsley over the shrimp and chorizo; serve immediately with crusty bread and lemon halves.




Comments

Post a Comment

Popular posts from this blog

Simply Sides - Melting Potatoes (Fondant Potatoes)

Image
In the UK they are known as Fondant Potatoes, and in the US, they are hardly known at all. They are buttery, crispy on the outside, creamy in the middle and worth a try. These are the most delicious potatoes I have had in a long time! They would certainly be a great addition to any of your holiday gatherings. Enjoy! Melting Potatoes (Fondant Potatoes) 3 pounds Yukon Gold potatoes, peeled 6 tablespoons unsalted butter, melted 1 tablespoon minced fresh thyme 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups chicken broth 2 garlic cloves, lightly crushed and peeled Note: Use potatoes at least 1-1/2 inches in diameter. DO NOT  use a glass baking dish. Adjust rack to upper-middle position. Preheat your oven to 500°F (260°C). Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss them with melted butter, thyme, salt, and pepper. Arrange the potatoes in a single layer in a baking pan and roast until the bottoms are browned, about 15 minutes. Remove pan from oven and usin...
Read more

Simply Sides - Corn Bread Casserole

Image
My sister has made this casserole at Thanksgiving for many years. It is creamy and delicious and has been a big hit with the entire family. This dish is very easy and is not only great for your holiday meal, but also for weeknight dinners. Corn Bread Casserole 1 can creamed corn 1 can whole kernel corn ( undrained ) 8 ounces sour cream 1/2 stick (1/4 cup) melted butter 1 box Jiffy corn bread mix Preheat oven to 325 degrees F. Grease a 1-1/2 quart casserole dish. 1. Mix all ingredients and pour into the prepared dish. 2. Bake at 325F for one hour. Enjoy!!
Read more

The Rock of Gibraltar

Image
On our way to El Puerto De Santa Maria, we made a detour to see the Rock of Gibraltar. If you have ever seen a Prudential Financial advertisement, you will recognize the Rock of Gibraltar which is their logo. The Rock of Gibraltar is a single large block of stone 426 m (1,398 ft) high. It is a limestone peninsula and mountainous rock that jets out of the end of the British territory at the southwestern tip of Europe. It is home to a network of caves, including the famous St. Michael’s Cave, which is open to the public. At the top of the Rock, visitors can enjoy amazing panoramic views of the surrounding area, including Morocco on a clear day. Seeing the Rock from below is quite a sight, however, taking a tour to the top tells a much bigger story of how impressive it truly is. We headed out in a small 6-passenger van to make the climb up to the top of the Rock. The road is quite narrow and winds back and forth along the edge of the Rock. For someone like me who is afraid o...
Read more