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Pan-Seared Shrimp with Hot Chorizo Butter

Chorizo makes this shrimp smoky and moderately hot. The spectacular Spanish paprika called pimenton picante adds another layer of smoke and spice.

 

slideshow Amazing Seafood Recipes

 

  • Servings: 4

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Ingredients

  • 2 hot chorizo sausages (5 ounces)
  • 1 stick (4 ounces) unsalted butter, softened
  • 2 scallions, coarsely chopped
  • 3/4 teaspoon pimentón picante (see Note) or hot paprika
  • Salt
  • 1 3/4 pounds medium shrimp, shelled and deveined
  • 3 tablespoons brandy
  • 2 tablespoons water
  • Lemon wedges and crusty bread, for serving

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How to make this recipe

  1. In a small saucepan, cover the chorizo with water and bring to a boil. Simmer over moderate heat for 5 minutes, then drain. Thinly slice 1 of the sausages and finely chop the other.
  2. In a medium bowl, blend the butter with the scallions, pimentón and chopped chorizo and season with salt.
  3. In a large skillet, cook the sliced chorizo over very low heat until the fat is rendered, about 4 minutes. Add the shrimp and cook over moderate heat until barely pink, about 2 minutes per side. Add the brandy, tip the skillet and, using a long match, carefully ignite the brandy. When the flames die down, add the chorizo butter and cook, stirring, until just melted, about 2 minutes. Remove the skillet from the heat and stir in the water to make a creamy sauce.
  4. Transfer the shrimp and sauce to a shallow serving dish and garnish with the lemon wedges. Serve at once with crusty bread.

Make Ahead

The chorizo butter can be frozen for up to 1 month.

Notes

Pimenton picante can be mail-ordered from the Spanish Table, 206-682-2827; www.tablespan.com

Suggested Pairing

A light, fruity rosé with good acidity is the best counterbalance to the spicy and smoky flavors in this dish.

Contributed By Photo © Mikkel Vang Published August 2002

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