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Shrimp and Chorizo in Garlic Sauce Recipe

Shrimp and Chorizo in Garlic Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on April 20, 2013

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    Good recipe. If you're a fan of barbeque shrimp at Mr. B's in New Orleans you'll like it. Only change I would make is adding a little lemon or lemon pepper to the adobo. Could not find real adobo seasoning so had to make do with an online recipe. Use some good crusty French bread for sopping and a side.

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  • on April 17, 2013

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    We loved this. I added a little cream sauce and it was unbelievable!

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  • on January 08, 2013

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    I reduced the amount of olive oil by half and used sliced chorizo instead. Ate it with good bread and got lots of compliments from my boyfriend.

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  • on January 07, 2013

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    Watching Sunny make this dish and listening to her describe the flavors intrigued me and I knew I would need to make this immediatly! I could'nt get it off my mind. So last night, I gathered my ingredients and made it. I knew instantly what Sunny expereinced as she dipped the bread into the garlic sauce with the spicy flavor of the chorizo and shrimp. My husband loved it as well. Oh my, oh my, I'm Greek, I got it. OPA!

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  • on January 06, 2013

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    The first time I have actually used a recipe in years. Too oily. Had to cook it an extra 30 minutes to make the level of garlic palatable. Added some chicken stock to make more sauce. Inedible and not salvageable. Zero stars.

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  • on December 21, 2012

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    This recipe has several simple ingredients and is very easy to prepare. The chorizo and the adobo seasoning impart great flavor to the shrimp. The garlic sauce itself is an indulgent treat and quite rich. Although I am a hearty eater, I found myself feeling a bit overwhelmed by this dish after several bites, but each bite was absolutely delicious

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  • on December 06, 2012

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    I must say that when I first saw this recipe on tv, I was very skeptical! However, it is so good! The only adjustment I made was instead of using this as a dip for bread, I mixed it in with some pasta and it was some of the best pasta I have ever had. Will definitely made again. I did add some starchy cooking water from the pasta and some lemon juice to cut how rich it is. Overall, two thumbs up. Delicious. Just highly fattening in my eyes but oh so tasty!

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  • on August 08, 2012

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    I actually watched the video of Sunny making this dish and I thought OMG! why so much oil. I used a 1/2 cup of chicken broth and only 1/4 cup of oil and a 1/2 teaspoon of butter to fry the chorizo. It has a great flavor and the shrimp are delicious, I would add a can of stewed tomatoes, green peppers and onions next time and use less pork and add some smoked chicken to simmer. There are allot of ways to use this dish.

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  • on August 05, 2012

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    What a great recipe!!!! I did not have the chorizo pork so I used a pound of pork sausage and a pack of chorizo (sold at Walmart. I drained off the oil from the meat before adding my olive oil. I added more garlic which I love. Added a few dashes of Louisiana hot sauce and a little bit of lemon jest and lemon juice. Would be great over noodles too!!!!! I served it for breakfast the next day with and egg on top and some tortillas to eat it with!!!!

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  • on July 30, 2012

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    Did I miss something? I could have sworn she added a can of tomatoes with their juices. Otherwise, there is not enough liquid to mop up with bread. I made it last night and here are my recommendations. Use less oil! Olive oil is expensive. You only need about 2/3 or 3/4 cup, not the 1 1/2 cups. Also added a 14 oz. can of diced tomatoes with juices and it was pretty darn good. I'd make it again with the changes.

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