Shrimp With Chorizo-Tomato Sauce
- ⏱ 45 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Shrimp are cooked in a blended chorizo-tomato sauce and served with crusty bread.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Shrimp With Chorizo...
0/0
COOK 1COOK 2
1Prepare the chorizo
Remove the casing from the chorizo, quarter it...
2Chop the onion
3Plate and serve
+ 17 more steps in the app
Shrimp With Chorizo...
0/0
COOK 2COOK 1
1Prepare the chorizo
2Chop the onion
Chop the onion
Core and chop the tomatoes
3Plate and serve
+ 17 more steps in the app
Ingredients
- 2 lb extra-large shrimp (peeled, deveined, and tails removed)
- 5 garlic cloves
- 1 1/2 tsp Diamond Crystal kosher salt
- 3/4 tsp freshly ground black pepper
- 4 tbsp extra-virgin olive oil
- 4 oz Spanish dry-cured chorizo (casing removed, quartered lengthwise, and cut into 1/4-inch pieces)
- 1 small yellow onion (chopped (about 3/4 cup))
- 2 plum tomatoes (cored and chopped)
- 1 to 2 canned chipotles in adobo
- 1/2 cup dry white wine
- 3 cup homemade chicken stock
- 4 tbsp unsalted butter (cut into four pieces)
- 1 tbsp fresh lemon juice
- 1/4 cup fresh cilantro leaves (roughly chopped)
- crusty bread, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Prepare the chorizo COOK 2
- Remove the casing from the chorizo, quarter it lengthwise, and cut it into 1/4-inch pieces
2. Chop the onion COOK 1
- Chop the onion
- Core and chop the tomatoes
3. Prepare the shrimp COOK 2
- Prepare the shrimp by peeling, deveining, and removing the tails
4. Cook the chorizo mixture COOK 1
- In a 12-inch stainless steel skillet, heat 2 tablespoons oil over medium heat until shimmering
- Add the chorizo, onion, and remaining 3 smashed garlic cloves, and cook until the onion is softened and beginning to brown, 4 to 5 minutes
- Add the tomatoes, chipotle in adobo, and remaining 1/2 teaspoon kosher salt and cook until the tomato begins to break down and a browned layer begins to form on the bottom of the pot, 3 to 4 minutes
- Add the wine and cook until reduced by half, scraping up the browned bits on the bottom of the skillet, about 2 minutes
🤝 Cook 2 hands over the chorizo.
5. Prepare the butter COOK 2
- Cut the butter into four pieces
6. Chop the cilantro COOK 2
- Roughly chop the cilantro leaves
7. Simmer the stock COOK 1
- Add the chicken stock
- Increase the heat to medium-high and bring to a vigorous simmer
- Simmer until reduced by half, about 2 1/4 cups, 10 to 12 minutes
8. Season the shrimp COOK 2
- In a medium bowl, toss the shrimp, 2 minced garlic cloves, 1 teaspoon kosher salt, and pepper to combine, set aside
🤝 Cook 1 hands the medium bowl to Cook 2.
9. Blend the sauce COOK 1
- In a blender, process the chorizo mixture on high until smooth, 2 to 3 minutes, scraping down the sides of the blender jar as needed
- Rinse and dry the skillet
10. Cook the shrimp COOK 2
- Return the now-clean skillet to medium-high heat and heat the remaining 2 tablespoons oil in the skillet until just smoking
- Add the shrimp and cook, stirring occasionally, until the shrimp are opaque and just cooked through, 3 to 4 minutes
🤝 Cook 1 hands over the chorizo mixture.
11. Finish the sauce COOK 1
- Add the sauce and bring to a simmer, about 30 seconds, Off heat, stir in the butter and lemon juice until the butter is melted
- Season with salt and pepper to taste
🤝 Cook 2 hands the 12-inch stainless steel skillet to Cook 1.
12. Plate and serve BOTH
- Sprinkle with cilantro and serve with crusty bread
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