Spicy and Saucy Shrimp and Chorizo
Made for summer.
by Erin Henderson
This has been one of my summer staples for years.
It hits all the marks you want for hosting a crowd: addictively delicious, super simple and quick to make, and it has a vibe that’s a cross between polished and laid back.
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For easy summer dinner parties, I take a cue from the Spanish, serving loads of tapas-inspired bites. Plunk a big bowl of the saucy shrimp and chorizo in the centre of the table with loads of crusty bread. For sides offer a salad or two, some grilled vegetables, perhaps a cold soup, or a dip.
Put out plenty of napkins, open a few bottles of cold rosé, and let people help themselves to whatever they want.
Saucy and Spicy Shrimp Chorizo
I estimate about 6-8 shrimp per person, so add or subtract to your guests count.
Makes: 1 pound
Chef level: easy
Ingredients:
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 large clove garlic, sliced thin
- 3 large cloves of garlic, minced
- 2 dried Arbol chilies (or chile flakes as an alternative)
- 2 chorizo, hot or mild to taste, sliced
- 1 cup dry white wine
- 1lb 16-20 shrimp, peeled and deveined
- Baguette, for serving
How to Make It:
- In a large, deep sauté pan set over medium-low heat, melt the butter and add the olive oil.
- Gently toast the sliced garlic until crispy and golden brown. Remove from the pan and set aside.
- Add the mined garlic and chilies, stirring into the butter until just fragrant, about 30 seconds.
- Add the sliced chorizo, stirring occasionally, until the edges turn crispy.
- Pour in the wine, and scrape up any frond from the bottom of the pan. Allow the wine to bubble and reduce slightly.
- Add in the shrimp, stirring occasionally, until pink and just cooked through, 3-5 minutes.
- Pour into a serving bowl, top with reserved garlic chips and serve with baguette.
Wine Pairing:
There is a good deal of spice in this dish, so avoid a wine that's too high in tannin or alcohol as those elements will just negatively exacerbate the heat. In other words, nix the big reds for now.
However, a juicy, moderate red like a Crianza-level Rioja, made with the Tempranillo grape would work beautifull with the flavourful chorizo. A fruity and rich rosé like those from Tavel would offset the spicy notes and compliment the sauce. And finally, a Spanish Cava could work well to offset the heat, and set the vibey scene only bubbles can.
