Shrimp and Chorizo Saute

"Courtesy of Everyday With Rachael Ray."
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a large skillet, heat 2 T oil over medium heat.
  • Add the chorizo and cook, stirring, until lightly browned, about 4 minutes.
  • Using a slotted spoon, transfer to a paper-towel-lined plate.
  • Add the remaining 2 T oil, the garlic and red pepper flakes to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden.
  • Increase the heat to high, add the shrimp and stir to coat.
  • Add the wine and cook, stirring, until the pan is nearly dry, 2-3 minutes. (You do want some pan juice for the finished dish.).
  • Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley.
  • Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes.
  • Place the toasts on 4 plates. Spoon the shrimp, chorizo and pan juices on top.

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Reviews

  1. This was a great recipe. I made my own lean turkey chorizo, and skipped the bread, so it turned out to be a low-cal, flavorful main dish. I especially loved how spicy it was, and how quick it was to prepare. [Tagged, made & reviewed in Please Review My Recipe]
     
  2. Don't know when the last time was that I used chorizo sausage for anything, but will be including it in additional recipes from now on ~ We really enjoyed the taste of it here, especially in combination with the shrimp! Great tasting as made here, but I'd still like to try it over thick-&-hearty whole wheat toast! A keeper for sure! [Made & reviewed in the PRMR Holiday Special as a recipe reward]
     
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