Best Island Shrimp And Chorizo Recipes

Portuguese Fisherman's Shrimp and Chorizo image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
Freshly grated nutmeg
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon
Portuguese rolls, for serving

Steps:

Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

Spanish Shrimp With Chorizo image

Provided by Expat in Holland

Categories Spanish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces chorizo sausages
6 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 large shallot, -sliced thinly
2 tablespoons parsley, chopped
1/2 teaspoon smoke paprika
1/2 teaspoon sweet paprika (your preferrence) or 1/2 teaspoon hot paprika (your preferrence)
salt and pepper
2 lbs medium shrimp, shelled and deveined
4 tablespoons brandy or 4 tablespoons cognac
lemon wedge

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 in Garlic Sauce image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

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.

Island Shrimp and Chorizo image

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup dark rum
1/4 cup pineapple juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup chopped cilantro leaves
2 tablespoons finely minced garlic
1 pound large shrimp (about 24-26), tails left on, peeled and deveined
4 chorizo (Spanish or Mexican pork sausages), 1/4 pound each, cut into 3 pieces each
2 red bell peppers, cored, seeded and each cut into six 1-inch squares
3 limes, halved, for serving

Steps:

1. Soak six 10-inch wooden skewers in water for 6 to 8 hours.
2. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, sausages, and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.
3. Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.
4. Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)
5. Serve each skewer with a lime half.