Ingredients for Shrimp And Chorizo Saute
- Extra Virgin Olive Oil
- Chorizo Sausages
- Garlic Cloves
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Jumbo Shrimp
- Dry White Wine
- salt to taste
- freshly ground black pepper to taste
- Italian Parsley
- Italian Bread
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How to Make Shrimp And Chorizo Saute
- Heat 2 teaspoons olive oil in a large skillet over medium heat.
- Add 8 ounces chorizo sausage, crumbled, and cook, stirring occasionally, until lightly browned (about 4 minutes).
- Remove chorizo with a slotted spoon and set aside on a paper towel-lined plate to drain excess grease.
- Add 2 more teaspoons olive oil to the skillet. Add 2 cloves garlic, minced, and 1/4 teaspoon red pepper flakes (or more, to taste). Cook, shaking the pan occasionally, until garlic is lightly golden (about 1 minute).
- Increase heat to high. Add 1 pound shrimp (peeled and deveined) and stir to coat in the garlic oil.
- Pour in 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) and cook, stirring constantly, until the liquid is nearly evaporated (2-3 minutes).
- Return the chorizo to the skillet. Season generously with salt and freshly ground black pepper. Stir in 2 tablespoons chopped fresh parsley.
- Cook for another 2 minutes, or until shrimp is pink and opaque and chorizo is heated through.
- Serve immediately over 4 slices of toasted baguette or your favorite bread.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
1g
Fat
32g
Carbs
4g
