Spanish Style Chorizo And Shrimp Quesadilla With Chimichurri Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI



Spanish-Style Chorizo and Shrimp Quesadilla with Chimichurri image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons EVOO, plus about 1/4 cup for chimichurri
8 ounces Spanish-style chorizo, casing removed and sliced, preferred brand Gaspar's Hot
8 ounces medium shrimp, halved along the devein line
5 cloves garlic, 4 thinly sliced or grated, 1 crushed
4 piquillo peppers (in water, drained) thinly sliced, or one 4-ounce jar chopped pimiento, drained
About 1/3 cup dry sherry or white wine
1 small lemon, halved
2 large flour tortillas
Cooking spray, non-aerosol, olive oil
1 cup shredded Pepper Jack
1 cup shredded Manchego
1 shallot, peeled and coarsely chopped
2 tablespoons sherry vinegar or wine vinegar
1 cup each parsley and cilantro, loosely packed
Salt and pepper
Greek yogurt or creme fraiche
Pickled sliced jalapeno peppers

Steps:

  • Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
  • Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
  • To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
  • Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers.

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas with Smoky Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Steps:

  • Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
  • Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE



Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce image

Provided by Michael Lomonaco

Categories     Beef     Garlic     Herb     Pork     Shellfish     Appetizer     Marinate     Low/No Sugar     Dinner     Buffet     Sausage     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Jalapeño     Cilantro     Parsley     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 15

1 pound skirt steak
1 pound medium shrimp, peeled
1 pound chorizo sausage
Olive oil
Salt and pepper
Wooden skewers-soaked in hot water
For the chimichurri dipping sauce:
1/2 cup olive oil
3 tablespoons white vinegar
2 jalapeño peppers, seeded and diced
1 small bunch flat leaf parsley, picked and chopped (1 cup loose leaves)
3 tablespoons chopped cilantro
1 clove fresh garlic, finely chopped
1 bay leaf
Sea salt

Steps:

  • Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
  • Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
  • Prepare the chimichurri dipping sauce:
  • Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
  • Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
  • Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.

SPANISH SHRIMP WITH CHORIZO



Spanish Shrimp With Chorizo image

When visiting my family in Spain, I was served a dish similar to this in a Tapa's bar. I have tried to recreate the flavors at home and have come up with this quick recipe. You may serve this over hot cooked rice, or as they did in the Tapa's bar, with a hot crusty bread to mop up the delish sauce!

Provided by Expat in Holland

Categories     Spanish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces chorizo sausages
6 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 large shallot, -sliced thinly
2 tablespoons parsley, chopped
1/2 teaspoon smoke paprika
1/2 teaspoon sweet paprika (your preferrence) or 1/2 teaspoon hot paprika (your preferrence)
salt and pepper
2 lbs medium shrimp, shelled and deveined
4 tablespoons brandy or 4 tablespoons cognac
lemon wedge

Steps:

  • In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes.
  • Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle.
  • In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside.
  • In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked.
  • Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute.
  • Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot.
  • Serve shrimp immediately.
  • You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce.
  • Garnish with lemon.

Nutrition Facts : Calories 909.7, Fat 62.5, SaturatedFat 25.6, Cholesterol 470.6, Sodium 1452.5, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 68.3

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUAC



Chorizo and Shrimp Quesadillas with Smoky Guac image

This yummy quesadilla recipe comes from Rachael Ray. You can make, or buy, your own guacamole if you prefer. I usually don't use sour cream in my guac., but it's fun for a change of pace. Your choice.

Provided by Kathy D

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 14

SMOKY GUACAMOLE:
2 ripe haas avocados
1 lime, juice of
a few pinches of salt
1/4 c sour cream
2 chipotle peppers in adobo
QUESADILLAS:
1/2 lb mexican chorizo sausage, taken out of the casings
1 Tbsp olive oil, plus more for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed
salt and freshly ground black pepper to taste
4 12-inch flour tortillas
2 c shredded pepper jack cheese

Steps:

  • 1. Guac: Cut avocados all the way around with a sharp knife. Scoop out pit with a spoon, then spoon avocado flesh away from skin into a food processor. Add lime juice, salt, sour cream and chiptoles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • 2. Quesadillas: Heat a 12-inch nonstick skillet over med-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add the olive oil and garlic, then shrimp. Season shrimp with salt and pepper, and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan, then a tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese, and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp.
  • 3. Remove quesadilla to a large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

More about "spanish style chorizo and shrimp quesadilla with chimichurri recipes"

17 BEST CHORIZO APPETIZERS TO SATISFY THOSE SPICY CRAVINGS! ️
17-best-chorizo-appetizers-to-satisfy-those-spicy-cravings image

From cookingchew.com
  • Chorizo Bites. This recipe for Chorizo Bites uses the sausage to create a delightful appetizer that is ideal for parties or gatherings. The chorizo is cooked in a pan until it is crispy, then glazed with a sticky beer sauce.
  • Cheesy Chorizo Bites. Craving something cheesy and tantalizing? These Cheesy Chorizo Bites are an excellent appetizer for your next party! Made with crescent dough, chorizo, cream cheese, and cheddar cheese, they’re sure to be a hit with your guests.
  • Ham, Cheese, & Chorizo Appetizer With Bread. This dish is a typical dish done uncommonly well. It’s a superb appetizer for any party or gathering. Ham, cheese, and chorizo are layered on top of slices of bread, and the combination of salty, sweet, and spicy is sure to please everyone’s taste buds.
  • Chorizo, Manchego, & Olive Skewers. Looking for a show-stopping appetizer for your next party? Look no further than this delightful Chorizo, Manchego, and Olive Skewers!
  • Mini Potato Skins With Chorizo. These potato skins are crispy and loaded with all the good stuff. Chorizo is combined with potatoes, cheese, and green onions for a savory and hearty appetizer.


CHORIZO AND SHRIMP QUESADILLAS – ADORE FOODS
Feb 19, 2023 Instructions. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, …
From adorefoods.com
  • Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
  • Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with Mexican Crema and serve with Pico de Gallo salsa.


SHRIMP QUESADILLA WITH CHORIZO - TASTE AND TELL

From tasteandtellblog.com
Reviews 20
Category Main Dish
Cuisine Mexican
Total Time 25 mins


THE BEST SHRIMP QUESADILLAS - GIMME DELICIOUS
Dec 18, 2017 Transfer the mixture to a bowl and rinse and wipe down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil. Place a tortilla in the pan and sprinkle …
From gimmedelicious.com


CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE
Feb 1, 2022 Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 …
From foodnetwork.ca


SHRIMP WITH CHORIZO - LEITE'S CULINARIA
May 6, 2021 Instructions. 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 …
From leitesculinaria.com


SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH …
8 ounces medium shrimp, halved along the devein line; 8 ounces Spanish-style chorizo, casing removed and sliced, preferred brand Gaspar's Hot; 5 cloves garlic, 4 thinly sliced or grated, 1 crushed; 1 small lemon, halved; 1 shallot, …
From punchfork.com


SHRIMP PAELLA - COOKTHESTORY
Apr 29, 2024 Add the onion, bell pepper, garlic, and chorizo. Cook, stirring occasionally, until the onion is softened, 3-4 minutes. Stir in the diced tomatoes with their juice, the smoked paprika, saffron, 1/2 teaspoon of the salt, pepper, …
From cookthestory.com


SHRIMP & CHORIZO QUESADILLA - COCONUT & LIME
Dec 12, 2007 1/2 to 3/4 lb medium shrimp, steamed and peeled 1/2 lb Spanish style chorizo, sliced thinly 1 cup shredded Monterey Jack cheese 1/2 cup frozen chopped spinach, thawed and squeezed dry 1 avocado, sliced flour tortillas. …
From coconutandlime.com


SPANISH SHRIMP & CHORIZO - FRUGAL HAUSFRAU
Apr 25, 2021 Turn heat under skillet down and/or remove from heat to cool a little. Add garlic, let cook until fragrant, a minute or two. Add tomatoes and bring to a simmer. Add the 2 teaspoons (or to taste) smoked paprika. Turn heat off …
From frugalhausfrau.com


CHORIZO SHRIMP QUESADILLA - CALL ME PMC
Jul 12, 2021 Instructions. Cook sausage and shrimp. Heat griddle to med-hi. Layer chorizo, shrimp, cheese, and 1 Tablespoon salsa in a flour tortilla. Cook until golden brown.
From callmepmc.com


EASY CHORIZO AND CHEESE QUESADILLA RECIPE - BETTER …
Aug 29, 2024 Cut leftover quesadillas into portions and wrap tightly or transfer to an airtight container. Refrigerate for up to four days, or freeze for up to two months. Thaw overnight if frozen, then reheat in a preheated 350°F oven, on …
From bhg.com


ONE PAN SPANISH CHORIZO & SHRIMP (WHOLE30 - EVERY …
Jan 26, 2021 Instructions. Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices. Heat the oil in a pan on medium high heat. Add in the shrimp and sear …
From everylastbite.com


SHRIMP QUESADILLAS - ISABEL EATS
Jun 10, 2024 Instructions. Toss together the shrimp, salt, garlic powder, onion powder, chili powder, cumin, black pepper, and paprika in a large bowl until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add …
From isabeleats.com


TOASTED PASTA SPANISH-STYLE WITH SHRIMP AND CHORIZO
Dec 30, 2015 2 cups defrosted frozen peas. 3/4 cup garlic mayonnaise (recipe below) Directions. Toss the shrimp with 1 tablespoon of the oil, 1 teaspoon of the garlic, and 1/4 teaspoon salt in a bowl, cover and set aside. Toss the fideos …
From saramoulton.com


Related Search