Chorizo Pepper Prawn Bake Recipes

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ROASTED SHRIMP AND CHORIZO



Roasted Shrimp and Chorizo image

This robust baked dish sets delicately sweet shrimp against spicy chorizo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

2 pounds cherry tomatoes
3 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 tablespoons fresh oregano, plus more for garnish
1/4 cup extra-virgin olive oil
Freshly ground pepper
1 teaspoon coarse salt
1 pound large shrimp (18 to 22), head on, peeled and deveined
1/2 pound Spanish chorizo sausage, cut into 3/4-inch-thick rounds
1 small ciabatta loaf, cut into 8 slices (each 1/2 inch thick)

Steps:

  • Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl; season with pepper and the salt. Spread mixture evenly in a 12-inch ovenproof skillet. Roast, stirring occasionally, until tomatoes burst, about 30 minutes.
  • Add shrimp and chorizo, and stir until well coated. Roast until shrimp is cooked through, 10 to 12 minutes.
  • Meanwhile, heat a grill or grill pan until medium-hot. Using remaining 1/3 cup oil, brush each side of bread with 1 teaspoon oil; season with salt and pepper. Grill bread, turning once, until golden brown, about 6 minutes. (Alternatively, toast bread under broiler.)
  • Put a bread slice in each of four serving bowls. Divide shrimp mixture among bowls; garnish with oregano. Serve remaining bread slices on the side.

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