Spanish Shrimp with Sherry and Chorizo

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      20 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

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.


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


  1. 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.
  2. Add the garlic and shrimp and cook a couple minutes longer until the shrimp turn pink.
  3. Add the sherry, tomatoes, red pepper, sherry vinegar and chili flakes. Season lightly with salt and