This shrimp and Spanish chorizo is a fuss-free recipe using a single pan. It’s hearty, filled with amazing flavors, packed with seared shrimp and spicy chorizo sausage. It comes with red bell pepper, a rich tomato sauce and fresh sweet corn. Plus, there’s plenty of garlic. The perfect marriage of simple and deeply flavorful ingredients. Serve with bread or rice and a generous dousing of Tabasco for a real treat.
It’s easy, quick and extremely delicious. Chorizo and shrimp join forces with fresh corn, a simple tomato sauce and lots of garlic. You can serve it to company alongside a big chunk of crusty bread to scoop up the thick sauce. It makes for a speedy, low-stress meal that still feels special and indulgent. Or, a really nice weeknight dinner when combined with rice, that comes together quickly.
Let me guide you through the recipe with this step-by-step VIDEO.
- the sky is the limit! This dish stands alone, or goes with almost anything
- you can serve it as an appetizer or a main meal
- serve with bread, rice, warm pita, orzo or polenta
- add a big green salad
- if you aren’t able to find Spanish chorizo, andouille sausage, kielbasa or chicken sausage make a great substitute
- great as a weeknight dinner, but it’s specials enough to serve at a dinner party
More delicious recipes, please!
- 300 g shrimp, peeled and deveined
- 100 g spicy Spanish chorizo, sliced
- 1 large red bell pepper, thinly sliced
- 1 ear of corn, cut crosswise into 8 pieces
- 5 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 100 g tomato paste
- 600 ml chicken broth
- 1 tbsp lemon juice
- 1/2 tsp sweet paprika
- 1 tsp each: black pepper, salt, oregano, smoked paprika
- 1/2 tsp red pepper flakes, more to taste
- 2 tbsp chopped chives, for serving
Heat oil and butter in a large skillet, over medium high heat. Place the shrimp in a single layer, season with sweet paprika, a pinch of salt and black pepper. Sear for 1 minute. Flip and sear the other side, 1 minute. Transfer to a plate.
Add chorizo to the skillet, cook for 1-2 minutes. Stir in onion and garlic, sauté for 1 minute, or until fragrant. Next, add bell pepper, cook for 5 minutes, until it starts to soften. Stir in tomato paste and add bay leaf. Season with oregano, smoked paprika, red pepper flakes and the remaining salt and black pepper.
Pour in chicken broth, stir to combine and bring to a boil. Place corn in the skillet and let everything simmer for 10 minutes.
Sprinkle with lemon juice, add shrimp back to the skillet and let simmer for 1-2 minutes. Adjust salt and pepper to your own taste. Finish off with chopped chives.
Serve with rice or bread. Enjoy!