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Shrimp & Chorizo

WNYT Staff
Updated: February 29, 2020 10:19 AM
Created: February 29, 2020 10:17 AM

Shrimp & chorizo

 

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Arthur Alan Wise , Certified Executive Chef

 

Servings: 4

Preparation Time: 8 min                                                           Cook Time:  23 min.

Yield:  4 bowls

Ingredients:

1 lb. chorizo (sliced ¼ in. diagonally)

1 tbs. plus ¼ cup olive oil

1 1/2 cups thinly sliced onion (pre caramelized)

  • 1 tablespoon minced roasted garlic
  • 1/2 cup dry (fino) sherry
  • 1 tablespoon Paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds peeled and deveined raw medium shrimp (20-24 ct.)
  • 3 tablespoons lemon juice
  • 2 tbs. Fresh Cilantro, chopped
  • 2 tablespoons minced parsley leaves

1 loaf Crusty bread (your favorite)

Procedure:

In a large skillet or cazuela,over medium high  heat 1 tablespoon of the olive oil and add the onion and cook, stirring occasionally, until they are a medium brown color, about 4 minutes. Add the garlic and chorizo cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. To serve place 2 crusty slices of bread in bowl and place Shrimp & Chorizo on top. Ladle broth in separate container for each serving or pour around the bread and on top of Shrimp. Garnish with a little cilantro.


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