Dinner
Chorizo and Garlic Shrimp
This chorizo and shrimp recipe makes a great side dish or appetizer, but try it as a main dish! Just add a couple slices of homemade bread or tortillas to dip, or pour it over a bed of rice. There is no reason to order Mexican takeout. Cook your own dinner fiesta at home!
Updated
Ingredients
- 1 Tbsp canola oil (15 mL)
- 6 oz chorizo, thinly sliced (170 g)
- 2 garlic cloves, minced
- 1 lb raw medium-sized shrimp, peeled and deveined (500 g)
- 1/4 cup white wine (60 mL)
- 2 Tbsp sherry vinegar (30 mL)
- 2 Tbsp fresh minced parsley (30 mL)
- ¼ tsp smoked paprika (1 mL)
- 1/2 tsp ground black pepper (2 mL)
Directions
- In a skillet, heat canola oil over medium high heat; add chorizo and sauté until it begins to brown and starts to get crispy. Remove chorizo from the pan, reserving oil. Set aside.
- Reduce heat to medium-low. Add minced garlic and sauté about 30 seconds. Increase heat to medium and add shrimp and cook, stirring occasionally, until shrimp have turned pink and are cooked through.
- Remove shrimp from pan and set aside. Add white wine, vinegar and parsley; bring to a boil then reduce heat to a simmer and continue to cook until liquid is reduced by half.
- In a serving bowl, place chorizo and shrimp and drizzle with cooking liquid. Season with smoked paprika and pepper and serve immediately.
Nutritional Analysis
| Calories | 210 |
|---|---|
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 120 mg |
| Sodium | 970 mg |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Protein | 17 g |
| Potassium | 212 mg |
