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Ingredients
- ½ c chorizo (found in our deli), diced
- 1 large shallot, finely chopped
- 2 garlic cloves, thinly sliced
- 2 tsp smoked paprika
- ⅓ c chicken or fish stock, or dry white wine
- 1 (15 oz) can fire roasted tomatoes
- 1 lb Wild American Shrimp, peeled and deveined, tails intact
- 1 lemon, for serving
- Parsley, for serving
Directions
Heat a large nonstick skillet over medium high heat for 2 minutes. Add chorizo and cook until fat has rendered and pieces are crispy, about 3 minutes. Reduce heat to medium and add shallot; cook until golden brown, about 5 minutes. Add garlic and paprika and sauté for 1 minute more. Add stock or wine, scraping any browned bits from the bottom of the pan. Add tomatoes and bring to a simmer. Add shrimp and simmer until shrimp are pink and cooked through, 3-5 minutes. Serve with a generous squeeze of lemon, fresh parsley and crusty bread.
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Recipe Ratings and Reviews
22 reviews
02/15/2021
I've made this dish about 3 times and each time, my family devours it! It doesn't take long to make this dish and it goes well with pasta, rice or just simple bread. I usually sprinkle it with parsley & scallion.
11/25/2020
Wow. So much flavor with so little time and effort. Don’t pass on that final shot of lemon; it’s perfect. Served over rice.
11/25/2020
Delicious, easy and freezes well. Reminds me of gumbo. Great with rice or pasta.
08/13/2020
This recipe is absolutely delicious. A favorite!
07/27/2020
Awesome quick and so full of flavor great to serve as a tapas dish with baguette and a glass of wine!
07/27/2020
Delicious!
07/27/2020
We came across this recipe on a weekly ad. Decided to try it the next day. It was very good! So good, that we plan to make it again really soon!
07/17/2020
Made this last night and was delicious. Added a bit more garlic(we love it) and garnished with fresh basil from the garden.
11/18/2019
Loved it!!! Thanks for sharing...
10/25/2019
It’s an amazing meal follow as directions we added chicken to it second time around and it was amazing
10/25/2019
Came out excellent. We added a little Old Bay to add a Chesapeake flare. Highly recommend and easy to make.
09/13/2019
This recipe was quick, easy and delicious!
09/13/2019
Tried this recipe to use some chorizo I had leftover from a breakfast casserole and it was awesome! Some prep time involved but the results were worthwhile! I used white wine instead of the broth and a little more sausage than the recipe called for! I served it over some brown rice and used the rest of the wine at dinner...yummy!❤️
09/13/2019
Good. Made 1/2 recipe but added more liquid and tomatoes
08/23/2019
Reminds me of gumbo. Easy to prepare. Might reduce the paprika by a quarter teaspoon as the fire roasted tomatoes are quite spicy. I served it over brown Basmati rice that was flavored with no salt Kerrygold butter. With the rice, I did not serve the suggested bread. A small green or Caesar salad would be a good addition. Will become a recipe when I want to prepare a nice, quick meal. (The brown Basmati rice took 40 minutes)
08/23/2019
Thought it sounded delicious. But for us we found this to be very salty in flavor for our taste.
08/23/2019
This was delicious! Date night with the husband and we cooked it together. We used chicken stock and it came out great.
08/23/2019
Quick, easy and delicious. Will become a staple!
08/06/2019
Used tomatoes from the garden, roasted on grill, for this recipe ~ delicious!
08/06/2019
Great
08/06/2019
Extremely tasty and easy to make.
08/06/2019
Made it with dry white wine and it came out great. Served it as one of 5 tapas. This dish and shrimp al ajillo were most popular.