Ok, so by now you know that I love chorizo and that I put it into 25% of my recipes. It’s because it’s freaking good. Learn to love chorizo.
When I was in Barcelona, dinner was basically just a schmorgus board of tapas. Isn’t having like ten small plates, so much better than just one? Of course, it is. Especially when it comes with bread. Spaniards know how to live.
My mother makes a lot of Israeli/Moroccan appetizer style dishes that are cooking in a sauce or a liquid. Like Moroccan fish cooked in a tomato base sauce with lots of hot peppers and spices. I used to go into the kitchen when she wasn’t looking, grab a pita (or two), open the lid of the pan, and dip my pita into the sauce.
All I’m trying to say here is that small plates are always good. BUT they’re even better when there’s a little sumsum at the bottom of the plate to wipe up with some bread. In this case, it’s a flavor packed spicy, garlic-y oil.
Oh yea, there’s shrimp and chorizo in this dish apart from oil and garlic, which is such a bonus for the oil… I like my oil.
Make this as an appetizer. You can even combine it with some al dente pasta… boom, dinner. Grate a little parmesan cheese over that.
Please don’t forget to soak up that oil with a good baguette. It’s all that matters here. Don’t disappoint me.
Shrimp and Chorizo
Makes 8 appetizer servings
1 1/2 cups (250g) Spanish style chorizo, sliced into 1/4″ pieces
1 lb shrimp, peeled and deveined
4-5 cloves garlic, finely chopped
4 TBSP extra-virgin olive oil
1 tsp salt
1 TBSP ground black pepper
1 baguette (not optional)
Heat olive oil in a large skillet on med-high heat. Add the chorizo in one layer making sure the pieces are not overlapping. Brown on both sides. About 3 minutes on each side. Remove the pieces of chorizo with tongs onto a plate (no paper towel) and reserve.
Turn heat down to med and add the garlic into the oil. Add the shrimp in one layer making sure they are not overlapping. Cook for 2 minutes on each side. Add the chorizo back in and toss all together.
Serve with baguette.