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 2, or share it as a tapas-style app.
Ingredients
- 5 1/2 ounces Spanish chorizo, cut into 3/8 inch (1 cm) slices
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 14 ounces large raw shrimp, butterflied
- 1 teaspoon chile pepper flakes
- Juice and finely grated zest of 1 lemon
- 2 tablespoons finely chopped fresh flat-leaf Italian parsley
- Crusty bread and chargrilled lemon halves, to serve
US - Metric
Instructions
- Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.
- Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.
☞ TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.
- Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.
- Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.
Nutrition
Serving: 1portion | Calories: 333kcal | Carbohydrates: 3g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 366mg | Sodium: 1663mg | Fiber: 1g | Sugar: 1g