Garlic Shrimp with Chorizo

Ingredients

1 lb 9 oz (700 g) chorizo cooking sausage

1/3 cup olive oil

4 garlic cloves, finely chopped

1 lb (450 g) cooked jumbo shrimp

2 Tbsp chopped fresh flat-leaf parsley

salt and pepper

lemon wedges, to garnish

crusty bread, to serve

Sable & Rosenfeld Tipsy Cocktail Stirrers, Sweet & Spicy


Preparation

Using a sharp knife, cut the chorizo into ¼ inch (5 mm) thick slices. Heat a large, heavy-bottom skillet. Add the chorizo slices and cook over medium heat, stirring frequently, for 5 minutes, or until crisp and browned.

Remove the chorizo slices with a spatula or slotted spoon and drain well on paper towels. Drain the fat from the skillet and wipe out with paper towels.

Heat the olive oil in the skillet over low heat. Add the garlic and cook, stirring occasionally, for 1 - 2 minutes, until softened.

Add the shrimp and chorizo and stir-fry for 2 - 3 minutes, or until heated through and coated in the garlic mixture.

Turn off the heat and add the chopped parsley, stirring well to mix. Season to taste with salt and pepper.

Serve on warmed serving dishes garnished with lemon wedges and Tipsy Cocktail Stirrers. Serve with crusty bread.

Serves 6 to 8.

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Garlic Shrimp with Chorizo

1 lb 9 oz (700 g) chorizo cooking sausage

1/3 cup olive oil

4 garlic cloves, finely chopped

1 lb (450 g) cooked jumbo shrimp

2 Tbsp chopped fresh flat-leaf parsley

salt and pepper

lemon wedges, to garnish

crusty bread, to serve

Sable & Rosenfeld Tipsy Cocktail Stirrers, Sweet & Spicy


Preparation

Using a sharp knife, cut the chorizo into ¼ inch (5 mm) thick slices. Heat a large, heavy-bottom skillet. Add the chorizo slices and cook over medium heat, stirring frequently, for 5 minutes, or until crisp and browned.

Remove the chorizo slices with a spatula or slotted spoon and drain well on paper towels. Drain the fat from the skillet and wipe out with paper towels.

Heat the olive oil in the skillet over low heat. Add the garlic and cook, stirring occasionally, for 1 - 2 minutes, until softened.

Add the shrimp and chorizo and stir-fry for 2 - 3 minutes, or until heated through and coated in the garlic mixture.

Turn off the heat and add the chopped parsley, stirring well to mix. Season to taste with salt and pepper.

Serve on warmed serving dishes garnished with lemon wedges and Tipsy Cocktail Stirrers. Serve with crusty bread.

Serves 6 to 8.

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