s SHRIMP AND CHORIZO SAUTE ****
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s SHRIMP AND CHORIZO SAUTE ****
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Ingredients
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Instructions Instructions: *** 11-25-2009 very good, easy, quick to prepare, used kielbasa and english muffins *** John Kernick By: Daisy Martinez From: Mucho Gusto Ingredients: * 1/4 cup extra-virgin olive oil * 2 precooked chorizo links, casing removed, sliced on an angle 1/4 inch thick * 3 cloves garlic, thinly sliced * 1/4 teaspoon crushed red pepper * 1 pound jumbo shrimp (about 16 shrimp) * 2 tablespoons white wine * Salt and pepper * 2 tablespoons chopped flat-leaf parsley * 4 slices Italian bread, toasted Directions: 1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the chorizo and cook, stirring, until lightly browned, about 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. 2. Add the remaining 2 tablespoons oil, the garlic and crushed red pepper to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden. Increase the heat to high, add the shrimp and stir to coat. Add the wine and cook, stirring, until the pan is nearly dry, 2 to 3 minutes. Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley. Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes. 3. Place the toasts on 4 plates. Spoon the shrimp, chorizo and pan juices on top. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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