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–+ servings
One-pan Spanish Chorizo with Shrimp and Corn

One-Pan Shrimp with Spanish Chorizo and Corn

Anna Chwistek
4.29 from 7 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Fish | Seafood
Servings 4
Calories

Ingredients
  

  • 300 g/10.6 oz shrimp peeled and deveined
  • 100 g/3.5 oz 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/3.5 oz tomato paste
  • 600 ml/2.5 cups 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

Instructions
 

  • 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!

Video

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Notes

Calories Per Serving: 329 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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