Author Notes
Sun-Dried Tomato Chorizo Garlic Shrimp… bursting with flavor & so much goodness! Garlic, sherry, sun-dried tomatoes, onions, butter, olive oil, and fresh shrimp. —Holly
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Ingredients
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1.5 pounds
large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)
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1 tablespoon
olive oil
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6 ounces
dried semi-cured/uncured Spanish chorizo, sliced
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1 cup
finely chopped yellow onion
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4
garlic cloves, minced
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1/2 cup
sun-dried tomatoes in olive oil, drained and rough-chopped
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1/2 cup
dry sherry
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1/2 cup
white wine
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1 teaspoon
smoked paprika or hot Hungarian paprika if you like it spicy!
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1/2 teaspoon
pepper
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1 teaspoon
salt
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2 tablespoons
butter (optional)
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serve with French or sourdough bread
Directions
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Slice chorizo and sauté over medium-high heat for about 1 minute on each side.
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Remove the meat from the pan and set aside.
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Using the same pan, add chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.
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Add half of the dry sherry and white wine, all the paprika, and another ½ teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled).
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Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp.
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Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro.
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