Shrimp with Chorizo
Shrimp with chorizo is startlingly simple, considering how impressive it is. Shrimp, smoky sausage, garlic, chile, and lemon come together in just about half an hour. Serve it as a main for two—or share it tapas-style with friends.
Ingredients
- 3 to 4 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or Portuguese chouriço, cut into 3/8 inch (1 cm) slices
- 1 medium yellow onion, sliced into half-moons
- 4 garlic cloves, thinly sliced
- 1 pound large raw shrimp, butterflied
- 1 teaspoon chile pepper flakes, (my go-to is Aleppo pepper)
- juice and finely grated zest of 1 lemon
- 2 tablespoons finely chopped Italian parsley
- pan-grilled bread and seared lemon halves, to serve
Instructions
- Heat a large skillet over medium heat. Drizzle in the 3 to 4 tablespoons extra-virgin olive oil, toss in the 8 ounces Spanish chorizo or Portuguese chouriço, and cook until crisped and the oil is a deep red, 4 to 7 minutes.
- Scoop out the sausage slices with a slotted spoon to transfer them to a bowl.
- Scatter the 1 medium yellow onion in the pan and cook, stirring occasionally, until translucent with a slight crunch, about 5 minutes.
☞ TESTER TIP: A splash of water can help speed up softening and prevent the onions from browning too quickly.
- Stir in the 4 garlic cloves and cook for 1 minute more.
- Bump the heat to high, add the 1 pound large raw shrimp, butterflied and 1 teaspoon chile pepper flakes, and toss for 1 minute. Squeeze in the juice of 1 lemon, return the chorizo to the pan, and toss until the shrimp are pink and opaque, 1 to 3 minutes more.
- Spoon everything into a serving bowl, speckle with the lemon zest and 2 tablespoons finely chopped Italian parsley, and rush it to the table. Serve with pan-grilled bread and seared lemon halves for squeezing.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 3g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 366mg | Sodium: 1663mg | Fiber: 1g | Sugar: 1g