Shrimp With Spicy Chorizo Sauce

Photo: Lori Riddle

Ingredients

Ingredients for the Sauce:

2 tablespoons olive oil

2 small chorizo sausage, skinned and minced

4 cloves garlic, minced

8 ounces tomatoes, diced (fresh or canned)

2 tablespoons pimiento, chopped

2 teaspoons crushed coriander seed

1 teaspoon crushed cumin seed

1/2 teaspoon paprika, preferably Spanish Style

1 teaspoon dried red chili pepper or crushed red pepper

Ingredients for the shrimp:

1 pound shrimp, cleaned and deveined

1/2 flour

1 teaspoon paprika

salt and pepper

1 egg, beaten

1 cup panko

vegetable oil (enough to cover pan 1 inch deep)

Preparation

For the Sauce:

Heat oil and saute the chorizo slowly for a minute or two. Stir in the garlic and remainder of the ingredients. Cover and simmer for 5-10 minutes. Either use an immersion blender or transfer to a food processor and blend until smooth as possible.

For the Shrimp:

Heat vegetable oil in a large pan on medium-high heat.

Set up a a dredging station with flour, paprika, salt and pepper in one dish, egg in another dish and panko in the final dish. First dredge the shrimp into the flour, then egg and then panko. Carefully place in hot oil. Cook until panko turns golden brown and the flip to other side. When both sides are brown in color and shrimp has turned pink remove from pan and place on a paper towel to remove excess oil.