Serves: 4
Ingredients:
24 shrimp (21/25 count), peeled/deveined
24 slices chorizo sausage, cut 1/8-inch thick on a bias
2 tablespoons canola oil
2 teaspoons shallots, finely chopped
2 teaspoons minced garlic
4 6-ounce portions Mexican rice (see Mexican rice recipe)
1 lime, juiced
½ teaspoon dried oregano
1 tablespoon fresh cilantro, chopped
1-2 ounces dry sherry
½ teaspoon red pepper flakes
1 jalapeño, seeded and finely chopped
Kosher salt
Fresh-cracked black pepper
Procedure:
Place a medium-size skillet over medium heat. Add oil, shallots, garlic, chorizo and shrimp and let cook for 3 minutes, stirring occasionally. Remove cooked shrimp and sausage and set aside. Deglaze pan with sherry and lime juice. Add cream, hot peppers, and herbs and bring to a boil, and then reduce flame and let simmer.
Just before serving, heat shrimp and sausage with all their juices by adding back to the pan. To serve, place a portion of Mexican rice in the center of each plate. Top each rice portion with an arrangement of 6 shrimp and 6 sausage slices. Let sauce thicken slightly over medium low heat, season with salt and
pepper and spoon sauce on top just before serving.
Recipe Type: AuthenticIngredients:
24 shrimp (21/25 count), peeled/deveined
24 slices chorizo sausage, cut 1/8-inch thick on a bias
2 tablespoons canola oil
2 teaspoons shallots, finely chopped
2 teaspoons minced garlic
4 6-ounce portions Mexican rice (see Mexican rice recipe)
1 lime, juiced
½ teaspoon dried oregano
1 tablespoon fresh cilantro, chopped
1-2 ounces dry sherry
½ teaspoon red pepper flakes
1 jalapeño, seeded and finely chopped
Kosher salt
Fresh-cracked black pepper
Procedure:
Place a medium-size skillet over medium heat. Add oil, shallots, garlic, chorizo and shrimp and let cook for 3 minutes, stirring occasionally. Remove cooked shrimp and sausage and set aside. Deglaze pan with sherry and lime juice. Add cream, hot peppers, and herbs and bring to a boil, and then reduce flame and let simmer.
Just before serving, heat shrimp and sausage with all their juices by adding back to the pan. To serve, place a portion of Mexican rice in the center of each plate. Top each rice portion with an arrangement of 6 shrimp and 6 sausage slices. Let sauce thicken slightly over medium low heat, season with salt and
pepper and spoon sauce on top just before serving.
Recipe Author: Chef Irv Miller
Source: Snow Birds Gulf Coast. "Snow Birds." 2012. Web. 22 May 2013. <http://snowbirdsgulfcoast.com/magazine/sbgc_1212.