Chorizo shrimp

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By Nick Monfire
from Oak ridge, NJ

Me and my 8 year old son came up with this recipe after having a different version at a restaurant.

serves 4
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients

  • 1 lb
    jumbo shrimp
  • 1 Tbsp
    evoo
  • 1 tsp
    each of paprika,cumin
  • 5 oz
    mexican style chorizo
  • 1/4 c
    diced onion
  • 2
    jalapenos deseeded and cut into a small dice
  • 1 c
    of fresh zucchini cut into half moons
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How To Make

  • 1
    Remove shells from shrimp but leave tails on and butterfly. Add evoo to shrimp in a bowl along with the paprika and cumin and mix until coated and set aside.
  • 2
    In a nonstick pan over medium heat add the chorizo and saute until fat starts to render. Add the onion and jalapeno and saute for about 5-7 minutes until chorizo slightly browns.
  • 3
    Push chorizo mixture to the side of the pan and add the zucchini and saute until slightly caramelized but not soft (about 2 minutes) then briefly stir the chorizo mixture with the zucchini and place in a bowl and set aside.
  • 4
    Add flattened shrimp to the pan and saute for about 1 minute and flip over. Saute another 1-2 minutes or until shrimp are pink and plump
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