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Shrimp and Chorizo in Garlic Sauce

  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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 chopped


1 1/2 pounds peeled deveined shrimp (16/20 count)

Crusty, chewy bread, for sopping


Special equipment:
  1. 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. 
  2. 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.
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