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Shrimp and Chorizo in Garlic Sauce


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  • 1 1/2 cups extra-virgin olive oil
  • 1 pound spicy Mexican chorizo, casing removed
  • 1/4 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
  • 1 1/2 pounds peeled deveined shrimp (16/20 count)
  • Crusty, chewy bread, for sopping



Step 1

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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