Shrimp and Chorizo in Garlic Sauce

Name: Shrimp and Chorizo in Garlic Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups extra-virgin olive oil; 1 pound spicy Mexican chorizo, casing removed; 1/4 cup finely chopped sweet or Vidalia onion; 1 teaspoon adobo seasoning; 1 teaspoon Hungarian paprika; Freshly ground black pepper; 1 head garlic, peeled and finely chopped; Salt; 1 1/2 pounds peeled deveined shrimp (16/20 count); Crusty, chewy bread, for sopping

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Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 4 to 6 servings

Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 4 to 6 servings

Ingredients

1 1/2 cups extra-virgin olive oil

1 pound spicy Mexican chorizo, casing removed

1/4 cup finely chopped sweet or Vidalia onion

1 teaspoon adobo seasoning

1 teaspoon Hungarian paprika

Freshly ground black pepper

1 head garlic, peeled and finely chopped

Salt

1 1/2 pounds peeled deveined shrimp (16/20 count)

Crusty, chewy bread, for sopping

Directions

Special equipment:

Toothpicks

In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.