Shrimp and Chorizo in Garlic Sauce
- Yield: Serves 4 to 6
- Nutritional Information per Serving (1 of 6): Calories 936, Total Fat 84 g, Saturated Fat 18 g, Carbohydrates 6 g, Dietary Fiber 1 g, Sugar 0 g, Protein 42 g, Cholesterol 249 mg, Sodium 1072 mg
- Total Time: 40 minutes
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- 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 minced
- Salt
- 1 1/2 pounds peeled and deveined shrimp (16/20 count)
- Crusty, chewy bread, for dipping
Special equipment: Toothpicks
- In a medium straight-sided skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the chorizo and onions, breaking the chorizo apart with a wooden spoon as it cooks until it resembles ground beef. Stir in the adobo seasoning, paprika, and a few twists of black pepper. Cook until the fat has rendered and the onions are soft and fully incorporated with the chorizo, about 8 to 10 minutes.
- Pour in the remaining olive oil and add the garlic, then reduce the heat to medium-low. Allow the flavors to meld gently over low heat for 5 to 7 minutes. Add the shrimp to the garlic-infused oil, increase the heat slightly, and stir or turn the shrimp so they cook evenly, for 6 to 8 minutes. Serve this as an appetizer using toothpicks alongside crusty, chewy bread for soaking up the garlic sauce.
