PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
- Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.
SHRIMP AND CHORIZO TAPAS
Provided by Food Network
Categories appetizer
Time 43m
Yield 6 to 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and 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. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.
CHORIZO, SHRIMP AND CHICKPEA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
- Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
- Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
- Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.
Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams
NO-BOIL SHRIMP BOIL
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
- In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
- Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
- Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
- Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.
SHRIMP AND CHORIZO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
- Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls.
Nutrition Facts : Calories 576, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 246 milligrams, Sodium 1,652 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 38 grams
SPANISH SHRIMP WITH CHORIZO
When visiting my family in Spain, I was served a dish similar to this in a Tapa's bar. I have tried to recreate the flavors at home and have come up with this quick recipe. You may serve this over hot cooked rice, or as they did in the Tapa's bar, with a hot crusty bread to mop up the delish sauce!
Provided by Expat in Holland
Categories Spanish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes.
- Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle.
- In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside.
- In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked.
- Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute.
- Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot.
- Serve shrimp immediately.
- You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce.
- Garnish with lemon.
Nutrition Facts : Calories 909.7, Fat 62.5, SaturatedFat 25.6, Cholesterol 470.6, Sodium 1452.5, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 68.3
CHEESE GRITS WITH SHRIMP AND CHORIZO
Make and share this Cheese Grits With Shrimp and Chorizo recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
- Transfer chorizo to a paper towel-lined plate to drain.
- Pour off all but a thin film of fat from the skillet.
- Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
- Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
- While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
- Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
- Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
- Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
- Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
Nutrition Facts : Calories 339.6, Fat 12.5, SaturatedFat 5.8, Cholesterol 170.3, Sodium 1101.3, Carbohydrate 32.8, Fiber 0.7, Sugar 0.3, Protein 22.3
ISLAND SHRIMP AND CHORIZO
Steps:
- 1. Soak six 10-inch wooden skewers in water for 6 to 8 hours.
- 2. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, sausages, and red peppers, coating well in the marinade. Cover, set aside and let rest for 20 minutes.
- 3. Thread each skewer with (in order) a shrimp, a pepper, a shrimp, a sausage, a shrimp, a pepper, a sausage, a shrimp.
- 4. Grill the skewers over hot coals, about 3 inches from the heat source, for 2 minutes per side. (Turn them over carefully.)
- 5. Serve each skewer with a lime half.
CHORIZO, SHRIMP AND RICE
I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
- Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
- Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
- Stir in the chorizo, then the stock and bring to the boil.
- Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
- Add the shrimp, stir through and cover.
- Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
- If it looks too moist, simmer an additional 2 minutes uncovered.
- Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.
Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29
SHRIMP AND CHORIZO IN ADOBO
This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over.
Provided by breezermom
Categories Spicy
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
- For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
- Serve over rice and garnish with cilantro and sliced Roma tomatoes.
SHRIMP AND CHORIZO SAUTE
Make and share this Shrimp and Chorizo Saute recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 T oil over medium heat.
- Add the chorizo and cook, stirring, until lightly browned, about 4 minutes.
- Using a slotted spoon, transfer to a paper-towel-lined plate.
- Add the remaining 2 T oil, the garlic and red pepper flakes to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden.
- Increase the heat to high, add the shrimp and stir to coat.
- Add the wine and cook, stirring, until the pan is nearly dry, 2-3 minutes. (You do want some pan juice for the finished dish.).
- Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley.
- Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes.
- Place the toasts on 4 plates. Spoon the shrimp, chorizo and pan juices on top.
Nutrition Facts : Calories 400.9, Fat 26.9, SaturatedFat 6.5, Cholesterol 169.4, Sodium 1131.8, Carbohydrate 12.7, Fiber 0.7, Sugar 0.3, Protein 24.7
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Reviews 1Servings 2Cuisine PortugueseCategory Fish
- Heat up olive oil, toss in chorizo and saute for a couple of minutes turning them so they get coated on both sides with the oil.
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Servings 6Estimated Reading Time 1 min
- In a skillet, heat canola oil over medium high heat; add chorizo and sauté until it begins to brown and starts to get crispy. Remove chorizo from the pan, reserving oil. Set aside.
- Reduce heat to medium-low. Add minced garlic and sauté about 30 seconds. Increase heat to medium and add shrimp and cook, stirring occasionally, until shrimp have turned pink and are cooked through.
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