Spanish Shrimp with Sherry and Chorizo

Name: Spanish Shrimp with Sherry and Chorizo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 2 adult portions
Ingredients: a pinch dried chili flakes; 4½ ounces raw chorizo sausage, cut into ½-inch-thick slices; 1 bottled or canned roasted red bell pepper, sliced into strips; 1 teaspoon sherry vinegar; 2 tablespoons olive oil; 2 garlic cloves, crushed; crusty bread, to serve; 4 ounces raw shelled jumbo shrimp; sea salt and freshly ground black pepper; 1 small handful flat-leaf parsley leaves, chopped; ½ can (15-oz.) crushed tomatoes or ¾ cup plus 2 tablespoons tomato puree; ⅓ cup dry sherry

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
20 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Serve this alone as an appetizer or as part of a tapas selection—with olives, cured hams, Manchego cheese, marinated anchovies, tortilla or even any of your favorite antipasti. Just double up on the shrimp if you don’t have chorizo, or even use a combination of shrimp and a few squid rings.

Ingredients

2 tablespoons olive oil
4½ ounces raw chorizo sausage, cut into ½-inch-thick slices
2

Main course
Starter

Method

Heat a skillet over medium heat. Add the oil and then add the chorizo. Cook the chorizo about 5 minutes until it is cooked through and releases lots of rich, red oil.
Add the garlic and shrimp and cook a couple minutes longer until the shrimp turn pink.
Add the sherry, tomatoes, red pepper, sherry vinegar and chili flakes. Season lightly with salt and