Name: Shrimp and Chorizo in Adobo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 6 tablespoons soy sauce; 1 cup white vinegar; 2 cloves garlic, minced; 1 teaspoon black pepper; 1 teaspoon chili pepper; 2 tablespoons lime juice; 4 tablespoons orange juice; 4 -6 tablespoons sugar (start with the smaller amount and adjust to your taste); 1/2 lb shrimp (10-15 count); 4 ounces chorizo sausage, sliced; 4 tablespoons canola oil; 6 tablespoons cornstarch; 2 tablespoons yellow onions, chopped; fresh cilantro, chopped; roma tomato, sliced; rice (to serve over)

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Recipe by breezermom

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Shrimp and Chorizo in Adobo created by IngridH

This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over.

Ready In:: 35mins
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ingredients

Adobo Sauce
6 tablespoons soy sauce
1 cup white vinegar
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon chili pepper
2 tablespoons lime juice
4 tablespoons orange juice
4 -6 tablespoons sugar (start with the smaller amount and adjust to your taste)
Shrimp and Chorizo
¹⁄₂ lb shrimp (10-15 count)
4 ounces chorizo sausage, sliced
4 tablespoons canola oil
6 tablespoons cornstarch
2 tablespoons yellow onions, chopped
fresh cilantro, chopped
roma tomato, sliced
rice (to serve over)

directions

For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.

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RECIPE MADE WITH LOVE BY

@breezermom

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@breezermom

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"This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over."

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photo by IngridH

6/2/2011

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review by IngridH

6/2/2011

This was very different, but I liked it. Sweet shrimp, spicy chorizo, and a tart sauce combine to really set your tastebuds dancing. I used very little sugar, as I'm a vinegar junky and like my sauces very tart. This came together very quickly and easily, definitely suitable for a weeknight dinner. I had U15 shrimp on hand, so I used them, but making this again, I'd say go for slightly smaller ones (as called for in the recipe). My only gripe is that there is way too much sauce- almost 2 cups. I'd cut that back at least by half, if not more. I used a little less than half, and still though I had more than I needed. I also cut back on the oil, using a bit more than one tablespoon, which I thought was plenty. Made for ZWT7- Emerald City Shakers

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creation by breezermom

2/13/2011

This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over.