Sun-Dried Chorizo Garlic Shrimp
By: Holly Sander
Published: Wednesday, June 29, 2016 - 1:54pm

Ingredients




1.5 pounds large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)
1 tablespoon olive oil
6 ounces dried semi-cured/uncured Spanish chorizo, sliced
1 cup finely chopped yellow onion
4 garlic cloves, minced
½ cup sun-dried tomatoes in olive oil, drained and rough chopped
½ cup dry sherry
½ cup white wine
1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!
½ teaspoon pepper
1 teaspoon salt
2 tablespoons butter (optional)
Serve with French or sourdough bread

Preparation

1 Slice chorizo and sauté over medium-high heat for about 1 minute on each side. 2 Remove the meat from the pan and set aside. 3 Using the same pan, add chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute. 4 Add half of the dry sherry and white wine, all the paprika, and another 1/2 teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled). 5 Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp. 6 Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro. 7 Recipe Notes:  The sherry can be replaced with white wine if desired.... If you go this route I recommend adding 1/2 teaspoon sugar to help balance the flavors.

About

Sun-Dried Chorizo Garlic Shrimp… bursting with flavor & so much goodness! Garlic, sherry, sun-dried tomatoes, onions, butter, olive oil, and fresh shrimp.
Please visit my blog Taste and See for more delicious recipes!