Home Style Portuguese Shrimp and Chorizo, hosts wonderfully plump shrimp combined with green onion, chorizo, and some bay leaf, white wine, olives. As a result, a wonderfully fresh and bright dish that is nothing but a blessing to share with the one you love.
- 300 g large shrimp
- 60 g Chorizo sausage sliced into 6 mm rounds
- 1 clove garlic minced
- 2 stalks green onion dark greens removed cut into fine rounds
- 10 g freshly chopped cilantro, divided
- 9 grape tomatoes halved
- 5 black olives halved
- 1 bay leaf
- 1/2 tsp paprika
- pinch chili flakes
- 1/8 cup white wine
- 1 Tbsp olive oil
- pinch of salt and white pepper
- 12 g melted butter
- Heat up olive oil, toss in chorizo and saute for a couple of minutes turning them so they get coated on both sides with the oil.
- Add in green onion and cook for a minute or until they turn translucent. Toss in paprika, bay leaf, chili flakes, garlic, 8 g of the cilantro and saute for a couple of minutes on medium heat until garlic starts to turn golden in color, 1 minute.
- Pour in wine and 3/4 of the tomatoes, stir cook for another minute then add shrimp and stir to make sure they get well coated with the sauce. Toss in the rest of the tomatoes and cover, let simmer for about four minutes or until shrimp start to turn opaque and tails curl in a bit.
- Take off heat, pour in melted butter, add in olives, and the last of the cilantro.
- Ready to serve.
- Really watch the shrimp, it is very easy to overcook them and then they will be rubbery and dry. When they start to turn that opaque color that is when they are almost done.
- If you have a Cataplana pan use that.