Arugula

Shrimp and Chorizo Sandwich

by:
October  4, 2022
4.8
4 Ratings
Shrimp and Chorizo Sandwich
  • Serves 2
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

What You'll Need
Ingredients
  • 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
Directions
  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!
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Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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19 Reviews

ifjuly
ifjuly May 13, 2019
Another major keeper from Amanda, thank you so much! Deceptively simple, I worried it'd be boring or too bland but no. This is about as easy as it gets and like so many of my favorite recipes later doesn't suffer at all for it thanks to using Spanish chorizo to do all the heavy lifting flavor-wise. Only note I personally made for the next time I make it (and there will be many next times!) is to pull the casing from the sausage before cubing it up; its texture in the sandwich can create a mild sensation of "shrimp peel that didn't get removed". Not a dealbreaker though. The flavors here and how ideal they seem for summertime picnics make me wonder if a summer picnic-style potato or mac salad (you know the kind, creamy aioli/mayo-based and "clean" tasting) with tiny cubed Spanish chorizo would be grand--basically this recipe, but with potato or mac salad instead of on rolls. Hm...
 
Amanda H.
Amanda H. May 15, 2019
Thanks for giving it a try!
 
RJ
RJ January 5, 2015
This sandwich transported us to another season and place last night. January in New England usually calls for something of substance like a cassoulet or stew or choucroute, but lacking the time and the ingredients we opted for this sandwich coupled with a bowl of green lentil soup. It was a sublime and easy Sunday supper that evoked memories of summer and warm sun. We toasted the bread and brushed it with rosemary infused olive oil first. It was wonderful.
 
Amanda H.
Amanda H. January 5, 2015
Thanks for your comment -- happy you liked it!
 
Gaia G.
Gaia G. June 13, 2014
All I have to say is, YES PLEASE!! I've had a craving for shrimp salad but wasn't motivated to make my own. The chorizo is motivating me now. Will give it a try. Sounds delish!
 
Loves F.
Loves F. September 18, 2013
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!!
 
Amanda H.
Amanda H. September 18, 2013
Glad you were able to track it down -- I want the full report!
 
GSmodden
GSmodden June 27, 2013
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!
 
Amanda H.
Amanda H. June 27, 2013
So glad to hear this!
 
NikkoT
NikkoT December 3, 2012
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!
 
Amanda H.
Amanda H. December 3, 2012
It will last at least 3 days if kept in a tightly sealed plastic container.
 
NikkoT
NikkoT December 3, 2012
thanks so much :)
 
Tarragon
Tarragon February 9, 2012
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.
 
laureljd
laureljd July 11, 2011
It was sooo good!
 
laureljd
laureljd July 10, 2011
Irish auto chef, I know the soyrizo you're talking about - I'm thinking this is going to be my lunch tomorrow!
 
irish A.
irish A. July 10, 2011
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
 
Amanda H.
Amanda H. July 10, 2011
Hope you enjoy it!
 
NM E.
NM E. June 3, 2011
We do a similar thing with shrimp, andouille & remoulade sauce. Delightful on a crusty homemade french loaf.
 
Amanda H.
Amanda H. July 10, 2011
Love remoulade sauce!