Shrimp And Chorizo Flatbreads Recipes

SHRIMP AND CHORIZO IN GARLIC SAUCE

Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

Steps:

In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SHRIMP AND CHORIZO FLATBREADS

Shrimp and Chorizo Flatbreads image

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty.

Provided by Manami

Categories Spreads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

14 ounces diced tomatoes, drained, 1/4 cup of the juices reserved
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chopped thyme
1 small shallot, minced
1 garlic clove, minced
2 tablespoons flat leaf parsley (coarsely chopped)
2 pinches crushed red pepper flakes
salt, to taste
fresh ground pepper, to taste
1/2 cup hummus (good-quality prepared hummus)
4 pocketless pita breads
1/2 cup thinly sliced spicy chorizo sausage (2 ounces)
1/2 lb shelled and deveined shrimp, halved lengthwise (medium to large shrimp)
1/4 lb manchego cheese, shredded (1 cup)

Steps:

Preheat the oven to 500°F and position a rack in the center.
In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.
Make sure the oven is real hot!
Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
Transfer the shrimp and chorizo flatbreads to a work surface.
Using a slotted spoon, top with the tomato dressing.
Quarter the flatbreads and serve at once.
**The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.
Enjoy!

Nutrition Facts : Calories 95.8, Fat 2.9, SaturatedFat 0.4, Cholesterol 21.6, Sodium 185.4, Carbohydrate 12.5, Fiber 1.2, Sugar 2.2, Protein 5.1

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

One-Pot Spanish-Style Shrimp and Chorizo Pasta image

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

Provided by Kay Chun

Categories pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

Steps:

Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
Drizzle with oil and serve with lemon wedges.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

SPEEDY SHRIMP FLATBREADS

Speedy Shrimp Flatbreads image

My husband and I are hooked on flatbread pizzas, especially this shrimp flatbread pizza recipe. I make at least one a week just to have something tasty around as a snack. This one came together easily because I had all the ingredients on hand. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 naan flatbreads or whole pita breads
1 package (5.2 ounces) garlic-herb spreadable cheese
1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
1/2 cup chopped oil-packed sun-dried tomatoes
1/4 cup fresh basil leaves
Lemon wedges, optional

Steps:

Preheat oven to 400°. Place flatbreads on a baking sheet. Spread with cheese; top with shrimp and tomatoes. Bake until heated through, 4-6 minutes. Sprinkle with basil. If desired, serve with lemon wedges.

Nutrition Facts : Calories 634 calories, Fat 41g fat (24g saturated fat), Cholesterol 263mg cholesterol, Sodium 1163mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

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