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Shrimp with Chorizo in White Wine and Tomato Broth

March 12, 2012
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Conrad and I recently went on a two week trip which was wonderful but it meant two weeks away from the kitchen.  This may not be an issue for some people but it was very difficult for me!  Our first week home I was quite jet lagged and struggled to stay awake past 8pm…needless to say, there really wasn’t anything exciting for dinner.  I did spend some time thinking about what to cook for dinner that weekend and came across this recipe on one of my favorite blogs.  Conrad was peeking over my shoulder and gently reminded me how much he loves chorizo so I thought I’d give it a try.

This was delicious!  It’s one of those dishes that’s pretty simple to prepare but looks and tastes impressive.  The broth is so flavorful and it’s wonderful to sop up with the garlic toasts.  If you’re running short on time, you can skip the toasting step and just serve baguette on the side.  This would also be great for casual entertaining in the kitchen.

I used an albariño for the wine to keep with the Spanish theme but you can use any dry white wine.  Albariño isn’t very pricey so I don’t mind cooking with it and there was enough to enjoy a glass with dinner.  It paired very nicely with the chorizo and shrimp.

This recipe comes courtesy of Jenny Steffens who re-invented a mussel dish she had at a restaurant with shrimp.  I think it would be delicious with shrimp AND mussels – just follow the instructions below and once the broth is to your liking, add mussels (maybe 1-2 lbs), cover the pot and steam for approximately 5 minutes or until the mussels shells are open.  Discard any mussels that don’t open.


Shrimp with Chorizo in White Wine, Garlic, Tomato Broth and Garlic Toast
Courtesy of Jenny Steffens Hobick with slight adaptations
Serves 4

1 pound shrimp, peeled and deveined
3/4 pound chorizo sausage, casings removed
2 tablespoons olive oil
one shallot, sliced
6 cloves of garlic, sliced plus an extra clove for garlic toast
2 cups dry white wine
1 to 2 cups chicken stock (if you don’t have any on hand, substitute water)
one 28 oz. can whole peeled tomatoes
fresh thyme

baguette, sliced diagonally
one garlic clove, cut in half

Cook chorizo in a large sauté pan over medium/high heat, breaking into small or medium pieces.  Keep cooking, letting some of the fat render, until the chorizo is no longer pink.  Add the shallot and cook until soft, about 3 minutes (note: the chorizo I used was rather lean so I needed to add a bit of olive oil before adding the shallots).  Add the olive oil, shrimp and garlic.  Cook for 2-3 minutes until the shrimp are pink and the garlic is fragrant and sizzling.

Using a slotted spoon, put the chorizo, shrimp, shallot and garlic onto a plate, leaving behind the fat and any browned bits.  Add the white wine, stirring to deglaze the pan and break up any browned bits on the bottom of the pan.  Turn the heat to high and bring wine to a slight boil.  Add the tomatoes, squeezing into the pan one at a time to break them.  Continue stirring and breaking the tomatoes in the pan.  Add the juice from the tomatoes and a few sprigs of thyme.  Add the chicken broth to thin the broth to your liking.    Let simmer for about 3 minutes.  Taste the broth, adding another sprig of thyme if needed.  Add chorizo and shrimp mixture back to the pan and let simmer another 2-3 minutes to combine flavors.  Taste the broth again, seasoning with salt and pepper to your taste.

Meanwhile, toast the bread under the broiler for 1-2 minutes or in a toaster oven.  While hot, rub with the clove of garlic and drizzle with olive oil if you like.

Serve the shrimp and chorizo in large, shallow bowls with the garlic toasts on the side.

One Comment leave one →
  1. March 18, 2012 12:41 pm

    this looks delicious! definitely going to have to try it out.

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