Wonderfully spicy chorizo and shrimp, that's ready in less than 30 minutes. Perfect for a quick, easy and delicious weeknight meal! Serve over polenta, rice or mashed potatoes.
1 1/2teaspoonsweet paprika, Spanish or Hungarian paprika recommended
1teaspoonground coriander
1/4teaspoonground cumin
1/4teaspoonsalt
8oz(300g)mild Spanish style semi-cured chorizo sausage, cut on an angle into 1/2-inch slices *see Note 1 below
2-3Tablespoonswater
2clovesgarlic, minced
1/3cupwater or chicken broth, for deglazing pan
1lbuncooked medium shrimp, peeled and deveined
Chopped fresh cilantro or parsley, for garnish
To thicken:
2Tablespoonscornstarch
2Tablespoonscold water
Optional Polenta:
2cupschicken broth
1 cup milk
1/2teaspoonkosher salt, a bit less if using fine salt and less if using salted butter
1/4teaspoonground black pepper
1cupyellow cornmeal
3Tablespoonsunsalted butter
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Instructions
Heat the oil over medium heat in a skillet (cast iron skillet recommended, but any skillet will work). Add the paprika, coriander, cumin and salt. Stir to create a paste and allow to cook until fragrant, about 1 minute. Add the chorizo and cook, stirring, until browned, about 2 minutes, adding 2-3 Tablespoons of water about half way through cooking to loosen the spices. Remove chorizo from the pan to a bowl.
Deglaze the pan with the chicken stock (or water), scraping up the browned bits with a wooden spoon. Add the garlic and stir to combine. Allow the liquid in the pan to simmer for a few minutes to reduce slightly, then add the shrimp. Cook the shrimp for about 3 minutes or until the shrimp is pink and opaque.
Meanwhile, in a small bowl, stir together the cornstarch and cold water. When the shrimp is cooked, drizzle the cornstarch mixture into the pan, a bit at a time, until the sauce thickens to the desired level (you may not need to use it all). Garnish with chopped cilantro.
To serve, spoon over cooked rice, cauliflower rice, polenta or mashed potatoes. Also nice served tapas-style from the skillet, with crusty bread and butter.
For the optional polenta: For the polenta: In a Dutch oven or large heavy-bottomed pan, bring the stock, water, milk, salt and pepper to a boil over high heat. Slowly whisk in the cornmeal and reduce heat to low. Simmer uncovered, stirring frequently, for 25-30 minutes.
Notes
Note 1: Look for semi-cured chorizo in the deli meats section of the grocery store. This is not fresh chorizo sausage. Be sure to read the notes above this Recipe Card, for more tips on making this recipe.