Shrimp and Chorizo in Garlic Sauce

Shrimp and Chorizo in Garlic Sauce

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  • Prep Time


  • Total Time


  • Servings



  • cups extra-virgin olive oil

  • 1

    pound spicy Mexican chorizo, casing removed

  • ¼

    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

  • Salt

  • pounds peeled deveined shrimp (16/20 count)

  • Crusty, chewy bread, for sopping


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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