Spicy Shrimp & Chorizo Creole

  • serves 0


15 Ratings
Directions for: Spicy Shrimp & Chorizo Creole


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!!

See more: Pork, North American, Fall, Party Favourites, Shellfish, Saute, Main, Winter



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