Ingredients
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6 oz fresh chorizo sausage, casings removed
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1 lb frozen raw large peeled and deveined shrimp, deveined
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1 tbsp olive oil
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3 cloves garlic, minced
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1 tsp minced granulated garlic
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1 tbsp tomato paste
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1 tsp smoked paprika
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2 tbsp chopped parsley
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Lemon wedges, to serve
Steps
1
To a 12-inch nonstick skillet, add the chorizo and cook on medium-high until browned, about 8–10 min., stirring and breaking up chorizo into crumbles with a spatula. Meanwhile, pat the shrimp dry and season with salt and pepper.
2
To skillet, stir in the oil, both garlics, tomato paste, and paprika. Add shrimp and cook 2–3 min., until fully cooked. Add ¼ cup water, stirring constantly and scraping up any browned bits from bottom of pan. Remove from heat and garnish with the parsley. Serve with lemon wedges to squeeze on top.
Tips
To make crostini to serve with shrimp, cut a baguette into ½-inch slices on an angle. Place on a rimmed baking sheet and brush with 2 tbsp oil. Toast 8–10 min., at 325°F until crisp and golden.
