Monday, June 21, 2010

Tasty Tuesday: Spiked Shrimp and Sausage

This week's recipe comes from Heather at Contemporary Western Design. They have a "Daily Dish" segment and we have decided to swap recipes. Here is one of her favorites: Spiked Shrimp and Sausage.

Fantastic flavor combination. Great served over pasta, rice or with them as a side.
1/3 C olive oil
6 cloves garlic, sliced
6 oz fully cooked chorizo sausage, sliced
2 lb peeled, deveined jumbo shrimp (21 to 26 per lb), thawed and patted dry if frozen
1/4 t salt
1/4 t crushed pepper
1/3 C dry sherry or dry white wine
2 T chopped parsley
Serve with: French bread
Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 1 to 2 min until golden. Remove with slotted spoon; set aside.
Add chorizo to skillet; saute 3 minutes until browned. Add shrimp, salt and pepper; saute 2 min or until shrimp turn pink.
Return garlic to skillet; add sherry and cook 1 min or until shrimp are cooked through.
Transfer to a serving bowl; stir in parsley. Serve with toothpicks and bread for dipping in pan juices.

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