Indulge in a tantalizing culinary journey with our exquisite collection of shrimp and chorizo recipes, a symphony of flavors that will awaken your taste buds. Embark on a culinary adventure with our signature dish, the "Shrimp and Chorizo in Adobo", where succulent shrimp and spicy chorizo are enveloped in a rich and savory adobo sauce, creating a harmonious balance of flavors. For a delightful twist, try the "Shrimp and Chorizo Paella", a vibrant dish showcasing the vibrant colors and flavors of Spain. If you seek a quick and easy meal, our "Shrimp and Chorizo Stir-Fry" is the perfect choice, offering a burst of flavors in every bite. And for those who love a hearty and comforting meal, our "Shrimp and Chorizo Jambalaya" is a must-try, combining the essence of Louisiana with the bold flavors of shrimp and chorizo. Each recipe is carefully crafted to provide a unique and unforgettable culinary experience, promising to satisfy your cravings and leave you longing for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
- Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
- Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.
ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
- Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
- Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
- Drizzle with oil and serve with lemon wedges.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
- Don't be afraid to experiment with different types of chorizo. There are many different varieties available, so find one that you like and that will complement the other ingredients in your dish.
- Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
- Serve immediately. This dish is best enjoyed hot and fresh out of the pan.
Conclusion:
Shrimp and chorizo in adobo is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover shrimp and chorizo, and it is also a budget-friendly meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you are looking for a quick and easy meal, give shrimp and chorizo in adobo a try. You won't be disappointed!
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