SHRIMP AND CHORIZO IN ADOBO

Shrimp and Chorizo in Adobo image

This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over.

Provided by breezermom

Categories Spicy

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons soy sauce
1 cup white vinegar
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon chili pepper
2 tablespoons lime juice
4 tablespoons orange juice
4 -6 tablespoons sugar (start with the smaller amount and adjust to your taste)
1/2 lb shrimp (10-15 count)
4 ounces chorizo sausage, sliced
4 tablespoons canola oil
6 tablespoons cornstarch
2 tablespoons yellow onions, chopped
fresh cilantro, chopped
roma tomato, sliced
rice (to serve over)

Steps:

For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.

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