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This seafood dish combines succulent shrimp with spicy chorizo for an explosion of Mediterranean flavors. The sweetness of the shrimp perfectly balances the rich chorizo, all enveloped in a creamy parmesan sauce that elevates every bite. Inspired by Spanish tapas but with French influences, this recipe transforms simple ingredients 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 and Selection Tips
- 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 Spanish chorizo, slightly dry but not too hard. Iberian chorizo provides complex flavor and rich color
- Shallot: Use traditional French shallots for mild, aromatic flavor
- Fresh Garlic: Choose firm, fresh cloves without green sprouts
- Parmesan (50g plus garnish): Use only authentic Parmigiano Reggiano PDO, freshly grated
- Heavy Cream (20cl): Minimum 30% fat content for smooth sauce
- Chives: Fresh only, for bright herbal notes
Detailed Cooking Instructions
- 1. Ingredient Preparation (15 minutes)
- * Remove shrimp from refrigerator 30 minutes before cooking
* Peel shrimp leaving tails intact
* Rinse quickly under cold water and pat thoroughly dry
* Remove dark vein if visible - 2. Setup (10 minutes)
- * Slice chorizo into 3mm thick rounds
* Cut rounds into half-moons
* Finely dice shallot
* Mince garlic
* Grate parmesan
* Chop chives - 3. Initial Cooking (10 minutes)
- * Use large heavy-bottomed skillet
* Start on medium heat without oil - chorizo will release its own
* Sauté garlic and shallot with chorizo for 3-4 minutes, stirring often
* Watch garlic carefully to prevent browning
* Allow chorizo to release oils and color - 4. Shrimp and Sauce (15 minutes)
- * Increase heat slightly
* Arrange shrimp in single layer
* Cook 2 minutes per side until pink
* Pour in warm cream while stirring
* Gradually add grated parmesan
* Simmer 3-4 minutes until sauce thickens
The chorizo is truly the secret weapon in this recipe. Its ability to infuse the oil creates an incredible flavor base that transforms the shrimp entirely. In my household, we always keep crusty bread handy to soak up every last drop of the sauce.
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Plating Presentation
For elegant service, use individual clay casseroles. They retain heat well and provide rustic-chic presentation. Plan on 3-4 shrimp per person for appetizer portions, 6-8 for main course.
Perfect Side Dishes
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 Pairings
A dry, fruity white wine like Muscadet or Chablis complements this dish perfectly. For red wine lovers, a light Beaujolais served slightly chilled can work surprisingly well.
This recipe has become my go-to for impromptu entertaining. It marries elegant seafood with Mediterranean comfort food. The textural contrast between crispy chorizo, tender shrimp, and silky sauce creates perfect harmony.
Personal Variations
Sometimes I add oven-roasted cherry tomatoes or toasted pine nuts for extra depth. The recipe is robust enough to handle these small adaptations that make it your own.
Storage and Reheating
Store leftovers in refrigerator up to 24 hours. Reheat gently in microwave or skillet, adding extra cream if needed. Avoid overcooking the shrimp during reheating.
Frequently Asked Questions
- → Can frozen shrimp be used?
- Yes, just thaw them in the fridge overnight and pat them dry before using so they don’t release excess water.
- → How can you tell if the shrimp are fully cooked?
- They’ll turn pink and firm slightly. Try to avoid overcooking, as that'll leave them rubbery.
- → Can this dish be made ahead of time?
- You can prep the sauce and other ingredients in advance, but it’s best to bake it fresh when serving.
- → What type of chorizo is best for this dish?
- Opt for cooking chorizo instead of dried ones to get more flavor during cooking.
- → What would pair well with this dish?
- Fresh pasta, steamed veggies, plain rice, or even a crisp green salad are great side options.