SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
PORTUGUESE PRAWN AND CHORIZO
I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away
Provided by The Flying Chef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.
- In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's.
- Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.
- Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.
- Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.
- It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.
Nutrition Facts : Calories 425.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 216.4, Sodium 579.6, Carbohydrate 17.4, Fiber 3.6, Sugar 9.4, Protein 35.4
PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
- Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.
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2021-05-06 Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a …
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- Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.
- Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.☞TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.
- Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.
- Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.
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- 1. Using a stick blender, process the roasted capsicum, saffron and its soaking liquid, onion, garlic and paprika in a bowl or jug until smooth. Season with salt and pepper. Heat the oil in a shallow, lidded casserole dish over medium heat. Cook the capsicum mixture for about for 5-10 minutes until thickened, stirring frequently. Add the chorizo to the pan.
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2019-11-18 Home Style Portuguese Shrimp and Chorizo, Talk about Mediterranean flavors and beauty, this is a great plate that can be served as a tapas or a dish substantial enough to stand on its own.This month with Eat the World we traveled to Portugal and I was so pleasantly surprised at the many incredible recipes including this seafood feast with a touch of chorizo!
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Reviews 1Servings 2Cuisine PortugueseCategory Fish
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Reviews 1Servings 2Cuisine PortugueseCategory Fish
- Heat up olive oil, toss in chorizo and saute for a couple of minutes turning them so they get coated on both sides with the oil.
- Add in green onion and cook for a minute or until they turn translucent. Toss in paprika, bay leaf, chili flakes, garlic, 8 g of the cilantro and saute for a couple of minutes on medium heat until garlic starts to turn golden in color, 1 minute.
- Pour in wine and 3/4 of the tomatoes, stir cook for another minute then add shrimp and stir to make sure they get well coated with the sauce. Toss in the rest of the tomatoes and cover, let simmer for about four minutes or until shrimp start to turn opaque and tails curl in a bit.
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2020-10-22 Heat the pan on high flame until hot. Toss in remaining olive oil and follow with the marinated prawns, making sure the prawns are in a single layer. Resist the …
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Estimated Reading Time 2 minsTotal Time 30 mins
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