Spicy Chorizo Shrimp Rice For 2 Recipes

RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES

Steps:

• Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
• Stir in the crushed garlic, mix well.
• Add the diced tomatoes, mix well and cook for another 5 minutes.
• Add the rice and stir for about 2 minutes.
• Add the chorizo slices and the seafood stock, stir well and bring to a boil.
• Reduce heat to a simmer, cover and cook for about 15-20 minutes.
• Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
• Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
• Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.

SHRIMP AND CHORIZO IN GARLIC SAUCE

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.

CHORIZO, SHRIMP AND RICE

Steps:

• Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
• Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
• Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
• Stir in the chorizo, then the stock and bring to the boil.
• Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
• Add the shrimp, stir through and cover.
• Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
• If it looks too moist, simmer an additional 2 minutes uncovered.
• Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.

SPANISH SHRIMP WITH CHORIZO

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.