Recipe courtesy of Sunny Anderson
Shrimp and Chorizo in Garlic Sauce
Getting reviews...
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 936
- Total Fat
- 84 g
- Saturated Fat
- 18 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 42 g
- Cholesterol
- 249 mg
- Sodium
- 1072 mg
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 936
- Total Fat
- 84 g
- Saturated Fat
- 18 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 42 g
- Cholesterol
- 249 mg
- Sodium
- 1072 mg
Ingredients
Directions
Special equipment:
Toothpicks- 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.
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