Shrimp & Chorizo

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

Shrimp & chorizo



Arthur Alan Wise , Certified Executive Chef


Servings: 4

Preparation Time: 8 min                                                           Cook Time:  23 min.

Yield:  4 bowls


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)


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.

Copyright 2020 - WNYT-TV, LLC A Hubbard Broadcasting Company

Comment on Facebook
Troy police investigating shots fired on 7th Avenue

Saratoga County Sheriff's arrest man for stolen vehicle

Schenectady police investigating multiple cars found with bullet holes

Albany police investigating a third shooting Saturday

NAACP calls for police reforms at Schenectady City Hall