Best Shrimp And Chorizo Sandwich Recipes

Shrimp and Chorizo Sandwich image

Provided by threeovens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb small shrimp or 1 lb medium shrimp, peeled
1/2 cup spanish chorizo, cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large garlic clove, minced
1 teaspoon fresh lemon juice
2 small green onions, thinly sliced
2 ounces baby arugula
4 ciabatta rolls or 4 kaiser rolls

Steps:

In a medium saucepan, bring heavily salted water to a boil; add shrimp and turn off heat.
After about 3 minutes check one shrimp, by cutting open, to see if it is cooked through; if so, drain and rinse shrimp - if not, let poach a few minutes more in the salted water.
Cut shrimp into 1/4 inch dice.
In a small bowl, whisk together the mayonnaise, garlic, lemon juice and salt to make and aioli.
In a larger mixing bowl, combine the shrimp, chorizo, green onions, and half the aioli; taste and adjust seasoning (add more aioli if needed).
Slice the rolls, and fill with the shrimp salad; top with arugula, close sandwich and serve.

SHRIMP AND CHORIZO SANDWICH image

Yield Serves 2-3

Number Of Ingredients 8

1 pound small or medium shrimp, peeled
1/2 cup dried chorizo (I use Palacios), cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large clove garlic, crushed and chopped
1 teaspoon lemon juice
2 small scallions, thinly sliced
2 handfuls baby arugula
4 ciabatta or kaiser rolls

Steps:

1. Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then cut into one shrimp to see if it's cooked -- it should be just cooked and still springy. If they're cooked, drain and rinse the shrimp under cold water for 15 seconds (to cool them just slightly). If not, let them continue poaching until cooked through. Slice the cooked shrimp into 1/4-inch pieces. 2. Meanwhile, cut the chorizo -- I like to cut it into quarters lengthwise, and then crosswise into 1/8-inch slices. 3. Make the aioli: in a bowl, whisk together the mayonnaise, garlic, and lemon (feel free to add more lemon, and salt, if desired). 4. In a large mixing bowl, combine the shrimp, chorizo, scallions, and half the aioli. Fold together. Taste and adjust seasoning, adding more aioli as needed. 5. Slice open the rolls. Spoon on the shrimp salad. Top with arugula and the top halves of the rolls. Pack up in your lunch box!