Spicy Shrimp & Chorizo Creole
- serves 0
1 tsp paprika
¾ tsp pepper
2 large cloves garlic, minced
1 Tbsp fresh oregano ( 1/2 tsp dried)
Pinch Cayenne and ¼ dried thyme
28 large uncooked shrimp, peeled
1 Tbsp unsalted butter
1 Tbsp olive oil
3 Tbsp Worcestershire sauce
3 Tbsp fresh lemon juice (juice of ½ a large lemon)
4 links fresh chorizo sausage
1. Combine paprika, pepper, garlic, oregano, cayenne & thyme in a bowl. Add shrimp, toss to coat and set aside.
2. In the meantime, grill chorizo sausages for about 4 minutes per side and then cut into 1” rounds. (or you can just fry them instead.)
3. Melt butter in olive oil in a large skillet over medium heat. Add Worcestershire sauce, and lemon juice; stir for 1 minute and add shrimp and cooked chorizo. Sauté until the shrimp is opaque in center but pink on the outside (3 – 4 minutes).
4. Transfer to large bowl. Pour pan juices over the shrimp and chorizo and serve over savory couscous or steamed rice.
Tips & Variations
Another option is to serve it over short pasta like penne or farfalle.
It also looks beautiful over sautéed garlicky spinach – and tastes great too!!