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

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

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

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