Shrimp and Chorizo in Garlic Sauce (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups extra-virgin olive oil |
1 pound spicy mexican chorizo, casing removed |
1/4 cup finely chopped sweet or vidalia onion |
1 teaspoon adobo seasoning |
1 teaspoon hungarian paprika |
freshly ground black pepper |
1 head garlic, peeled and finely chopped |
salt |
1 1/2 pounds peeled deveined shrimp (16/20 count) |
crusty, chewy bread, for sopping |
Directions:
1. In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
2. Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
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