Thursday, July 19, 2012

spanish-style chorizo and shrimp

Monday afternoon at work, I was trawling on Ravelry during my lunch break, as I am often wont to do. Someone had posted a thread asking what to do with Mexican chorizo for dinner. I suggested chorizo, kale and runny-yolked eggs, because that dish makes my heart go pitter-pat...but it also got me thinking about chorizo. Pretty much all afternoon, I was dreaming of it - fried, scrambled with eggs, in tacos, in soup...you name it, I probably thought about eating it. Unfortunately, my local grocery store only has the Spanish / Portuguese style of chorizo, not the Mexican kind....but the more I contemplated, the more I decided I wanted chorizo enough that I could make due with the cured Spanish kind.

Toward the end of the afternoon, an idea struck me: I bet chorizo would be good with shrimp! A little Googling brought me round to this recipe. I ended up following it pretty much to the T, except that I only put in half the salt it called for, and instead of serving tapas-sized portions with bread, I loaded plates up with sauteed spinach and served big portions.

This came out really well, and I'd absolutely make it again, though I WILL say: I only used half of the salt the recipe called for and it was still VERY salty. I would knock the salt back even further next time, for sure.

Shrimp and chorizo sausage