Cooking From Every Angle

Shrimp and Chorizo Sandwich

February 11, 2011 • 16 Comments

Shrimp and Chorizo Sandwich

- Amanda

I'm either incredibly lazy or just addicted to my laptop. Once I get settled in at the food52 office, I have a hard time breaking from my daily three-part fix -- Twitter, Chartbeat, and my in-box -- to walk more than 5 blocks for lunch. Which is reason 397 why I love our new office. We're close to Taralucci e Vino, Eataly, and a great Korean soup place, and we're just a few steps from 'wichcraft, Tom Colicchio's sandwich chain, where I've tasted nearly everything on the menu. One item that I like to have as a warm-up to the peanut butter creamwich is the shrimp-and-chorizo sandwich with aioli.

Multiple, focused "tastings" have allowed me to decipher the sandwich's ingredients -- shrimp, chorizo, garlic mayonnaise, scallion, and arugula -- and reassemble it in my kitchen. What I've discovered is that the sandwich is extra good if eaten while the shrimp are still warm. My friend Joe, whom I venture to lunch with now and then, says I should write a column called "The Counterfeit Cook" because I'm always studying restaurant recipes to replicate them at home. Thus, the Counterfeit Cook lunch series begins -- like right this minute -- and will be a short series, since i don't want to have to walk too far.

Shrimp and Chorizo Sandwich

Inspired by 'wichcraft in New York City

Serves 2

  • 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

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!

 

From Our Friends
powered by ZergNet

Comments (16)

Default-small
Default-small
Default-small

over 3 years ago singing_baker

I just made this sandwich and it was incredible! One of the best lunches I've ever had. I added a little old bay to the finished project as well because most things taste better with a little sprinkling of old bay.

Cathybarrow_allrecipes_%c2%a9_2014

over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

This sandwich looks great, yes, but more importantly, what is a peanutbuttercream'wich?

Default-small

over 3 years ago leigh frat

It's a really good cookie.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Imagine two thin salty, tender peanut butter cookies sandwiching a peanut butter cream. Right?

Default-small

over 3 years ago Winniecooks

Looks fantastic! I'll make it this week. I think most Spanish chorizo is dried and sliceable. The Mexican chorizo is generally raw and is often cooked like ground meat taken out of the casing. It has more of a Southwestern taste as opposed to the paprika taste of Spanish chorizo.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, thanks for the explanation. shelovestocook: You can use Mexican if you cook it -- will result in a different sandwich, but probably still good.

Cathybarrow_allrecipes_%c2%a9_2014

over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I've imagined it... and now I want it.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Did you use hot or mild chorizo?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I used mild, but if you like heat, you can certainly used the hot variety.

Farmer's_market

over 3 years ago amysarah

What a great looking sandwich - and is there anything more appealing than a good sandwich? I think not. Also, I'm always on the prowl for a good shrimp salad - annual childhood lunches with my grandmother at Lord & Taylor's 'Birdcage" lunchroom (does that still exist?) imprinted me for life...though, their genteel shrimp salad twinkies never met chorizo or arugula, I assure you. And love the Counterfeit Cook idea - so much cooking invention comes from imitation with a personal spin.








Default-small

over 3 years ago shelovestocook

Amanda, this sounds scrumptious. I'm confused however about the chorizo. I usually buy chorizo sausage that's uncooked. What do you mean by "dried?"

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I used Palacios -- see this link: http://www.tienda.com/food...

Default-small

over 3 years ago lyncha00

why can't I save this to my recipes?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sorry, in our blog format you can't (yet!) but we will add this recipe to our recipe search in a few days and then you can save it.

Lnd_jen

over 3 years ago lastnightsdinner

Love it. I bet this would be perfect with Maine shrimp.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I'll bet that, too.