Shrimp and Chorizo

Shrimp, aside for being absolutely great in and of themselves, are also a great vehicle to carry other flavors.  As such, they are common is just about every major cuisine around the world (at least those near water!), and they are also one of my favorite ingredients.  In this recipe video, I show you how to make a Shrimp and Chorizo dish, that I’d call Spanish is style – although I don’t really follow many hard distinctions in cooking.  I thing I insist on is a well balanced, flavor dish, with well cook ingredients, and this recipe fits the bill.  It’s flavorful with the rich spicy sausage permeating through the broth, and the herbs, garlic and shallot adding a great savory, pungent, flavor.  I use this recipe frequently on its own as an appetizer, but it can certainly make a great main course with the addition of a side.  Hope you enjoy it as much as I do!

Recipe Overview and Keys to Success

To make the best Shrimp and Chorizo just make sure you pay attention to the following:

1. Shrimp has a low tolerance for overcooking.  They become really tough and unappealing.  Cook them separately for about 30 seconds a side over high heat, then make everything else, then add the shrimp back…that will keep them from overcooking
2. There are several version of chorizo.  For this recipe, I prefer the type that has the texture of salami, rather than one more like a traditional sausage, but you can use either. Most important is to use a high quality one that tastes great.
3. Serve it with some crusty bread.  The broth is absolutely delicious, and it would be a shame to leave it in the bowl.  The bread allows you to sop it up and enjoy every bit…you could also serve the shrimp over rice or pasta

RECIPE FOR SHRIMP AND CHROIZO

• 8 – 10 medium to large size shrimp
• 2 – 3 ounces of chorizo sausage, diced up
• 3 garlic cloves minced
• 2 shallots thinly sliced
• 1 tablespoon chopped parsley
• 1 lemon (for the juice)
• 1/4 cup of white wine
• 1/2 cup of chicken stock

• Peel and clean the shrimp, and season with salt and pepper
• Heat a sauté pan over high heat until hot, add some olive oil, and sauté the shrimp for about 30 seconds per side until they are just barely cooked through – slightly underdone would be perfect
• Remove the shrimp from the pan, turn the heat to medium and add the chorizo
• Allow the chorizo to render for a few minutes, the delicious, red tinted oil should come out and combine with the remaining olive oil
• Remove the chorizo, leaving the oil, and add the shallot and garlic
• Season with salt and pepper and sauté them for a few minutes until soft
• Turn the heat to high, and deglaze the pan with the white wine; allow it to reduce by half
• Add the chicken stock, and allow it to reduce by half
• Add the chorizo and the shrimp back to the broth, along with the parsley and cook for another 30 seconds to a minute to warm the shrimp back up
• Squeeze just a bit (1/3 of the lemon) juice over the shrimp
• Taste the broth and re-season with salt and pepper if needed

I love to serve the shrimp and chorizo up in a pasta or soup bowl, along with some good crusty bread for dipping and soaking up that broth.  Hope you enjoy it as much as I do

As I consider this a Spanish influenced recipe, I’m going to stick with Spain and suggest that you get a Rioja, which are commonly made from the Tempranillo grape.  Within the region there’s diversity in style, and I’d suggest you go with something on the lighter/younger side.