Shrimp and Chorizo Sandwich

By • March 1, 2011 • 14 Comments


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Author Notes: 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.
Amanda Hesser

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!

Tags: brown bag lunch, chorizo, Sandwiches, shrimp

Comments (14) Questions (4)

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7 months ago Loves Food Loves to Eat

I've been wanting to make this since you posted it two years ago...but it's not easy finding dry cured chorizo. Finally found some last night and can't wait to make this!!

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you were able to track it down -- I want the full report!

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10 months ago GSmodden

I decided to make my own mayo for the first time and added a teaspoon of chipotles in adobo sauce. Even considering the extra effort it took to make the mayo, this was a really easy dinner to put together on a weeknight. Thanks!

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad to hear this!

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over 1 year ago NikkoT

i'd like to ask how long can the spread/filling keep in the fridge, and what might be the best way to store it. thanks!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

It will last at least 3 days if kept in a tightly sealed plastic container.

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over 1 year ago NikkoT

thanks so much :)

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about 2 years ago Tarragon

This was probably the best shrimp salad I ever had. The whole package - shrimp, chorizo, aoili, arugula, fresh rolls - was more than the sum of its parts. My husband, a big shrimp lover, was duly impressed. And, although, as Amanda noted, the sandwiches were best when they were freshly made and the shrimp were still slightly warm, I had enough left over for one sandwich on the following day, and it was great too.

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almost 3 years ago laureljd

It was sooo good!

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almost 3 years ago laureljd

Irish auto chef, I know the soyrizo you're talking about - I'm thinking this is going to be my lunch tomorrow!

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almost 3 years ago irish auto chef 1950

Sounds great and easy too! i found a soy chorizo at safeway in the salad section that makes a great add on to tacos, and it is great. i will definitely make this for my wife and me real soon

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope you enjoy it!

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almost 3 years ago NM Expats

We do a similar thing with shrimp, andouille & remoulade sauce. Delightful on a crusty homemade french loaf.

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Love remoulade sauce!