Best 4 Shrimp And Chorizo Sandwich Recipes

SHRIMP AND CHORIZO FLATBREADS

Steps:

• Preheat the oven to 500°F and position a rack in the center.
• In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
• Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.
• Make sure the oven is real hot!
• Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
• Transfer the shrimp and chorizo flatbreads to a work surface.
• Using a slotted spoon, top with the tomato dressing.
• Quarter the flatbreads and serve at once.
• **The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.
• Enjoy!

SPANISH SHRIMP WITH CHORIZO

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.

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.

SHRIMP AND CHORIZO SANDWICH

Steps:

• In a medium saucepan, bring heavily salted water to a boil; add shrimp and turn off heat.
• After about 3 minutes check one shrimp, by cutting open, to see if it is cooked through; if so, drain and rinse shrimp - if not, let poach a few minutes more in the salted water.
• Cut shrimp into 1/4 inch dice.
• In a small bowl, whisk together the mayonnaise, garlic, lemon juice and salt to make and aioli.
• In a larger mixing bowl, combine the shrimp, chorizo, green onions, and half the aioli; taste and adjust seasoning (add more aioli if needed).
• Slice the rolls, and fill with the shrimp salad; top with arugula, close sandwich and serve.