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This elegant seafood dish combines succulent shrimp with spicy chorizo for an explosion of Mediterranean flavors. The sweetness of the shrimp perfectly balances the bold chorizo, while a creamy parmesan sauce brings everything together. Taking inspiration from Spanish tapas with a French twist, simple ingredients are transformed into an unforgettable meal.
The first time I made this dish for an impromptu dinner party, the combination of shrimp and chorizo created such a sensation that it's become my signature entertaining recipe.
Essential Ingredients Guide
- Shrimp (500g): Choose medium raw shrimp (30/40 count). Wild-caught offers better flavor than farmed. If using frozen, thaw slowly in refrigerator
- Chorizo (70g): Select quality semi-cured chorizo - Spanish iberico variety provides complex flavor
- Shallot: Traditional French shallots offer a milder, more aromatic flavor
- Fresh Garlic: Choose firm, fresh cloves without sprouts
- Parmesan (50g plus garnish): Use only genuine Parmigiano Reggiano, freshly grated
- Heavy Cream (200ml): Minimum 30% fat content for smooth sauce
- Chives: Fresh only, for bright herbal notes
Step-by-Step Instructions
- 1. Ingredient Prep (15 minutes)
- * Remove shrimp from refrigerator 30 minutes before cooking
* Peel shrimp leaving tails intact
* Rinse under cold water and pat thoroughly dry
* Devein if needed - 2. Prep Work (10 minutes)
- * Slice chorizo into 3mm thick half-moons
* Finely dice shallot
* Mince garlic
* Grate parmesan
* Finely chop chives - 3. Initial Cooking (10 minutes)
- * Heat large heavy-bottomed pan
* Cook chorizo without oil until it releases fat
* Add garlic and shallot, cook 3-4 minutes
* Watch carefully to prevent garlic from browning - 4. Final Cooking (15 minutes)
- * Increase heat slightly
* Add shrimp in single layer
* Cook 2 minutes per side until pink
* Pour in warm cream while stirring
* Gradually add parmesan
* Simmer 3-4 minutes until thickened
The chorizo is truly the surprise star ingredient. The way it infuses the oil creates an incredible flavor base that transforms the shrimp entirely. In my household, we love using crusty bread to soak up every last drop of the amazing sauce.
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Plating Guide
Serve in individual clay cazuelas for rustic elegance and heat retention. Plan for 3-4 shrimp as an appetizer or 6-8 as a main course.
Perfect Pairings
Serve over fragrant basmati rice to soak up the creamy sauce. For a lighter option, pair with arugula salad dressed with olive oil and shaved parmesan.
Wine Selection
Choose a crisp white like Muscadet or Chablis. For red wine lovers, a slightly chilled light Beaujolais works surprisingly well.
This recipe has become my go-to for spontaneous dinner parties. It marries elegant seafood with casual Mediterranean comfort. The textural contrast between crispy chorizo, tender shrimp and silky sauce creates perfect harmony.
Creative Variations
Try adding oven-roasted cherry tomatoes or toasted pine nuts for extra depth. The recipe is robust enough to handle these creative additions while maintaining its character.
Storage Instructions
Store leftovers refrigerated up to 24 hours. Reheat gently in microwave or pan with a splash of cream. Avoid overcooking the shrimp during reheating.
Frequently Asked Questions
- → Is it okay to use frozen shrimp?
- Absolutely! Just defrost them in the fridge overnight and make sure to remove any excess water before cooking to keep the dish from becoming watery.
- → How can I tell if the shrimp are done cooking?
- Shrimp are ready when they turn pink and feel firm to the touch. Be careful not to overcook them or they’ll end up rubbery.
- → Can I prepare this recipe in advance?
- You can prep the sauce and ingredients ahead of time, but it’s best to bake the dish fresh right before serving for the best taste and texture.
- → What kind of chorizo should I choose?
- It’s better to go for cooking chorizo rather than the dried kind—it releases more flavor during the cooking process.
- → What should I serve on the side?
- White rice, fresh pasta, or a crisp green salad work perfectly. For a lighter option, steam some vegetables.