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Pan-Seared Shrimp with Hot Chorizo Butter Recipe

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This recipe for Pan-Seared Shrimp with Hot Chorizo Butter is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 hot chorizo sausages
1 stick (4 oz) unsalted butter, softened
2 scallions, coarsely chopped
3/4 tsp. hot paprika
Salt
1 3/4 lb. medium shrimp, shelled and deveined
2 T. water
Lemon wedges and crusty bread, for serving
Directions:
Directions:
In Small saucepan, cover the chorizo with water and bring to a boil. Simmer over moderate heat for 5 minutes, then drain. Thinly slice 1 of the sausages and finely chop the others.

In a medium bowl, blend the butter with the scallions, paprika and chopped chorizo and season with salt.

In a large skillet, cook the sliced chorizo over very low heat until the fat is rendered, about 4 minutes. Add the shrimp and cook over moderate heat until barely pink (about 2 minutes per side). Add the chorizo butter and cook, stirring until just melted (about 2 minutes). Remove the skillet from the heat and stir in the water to make a creamy sauce.

Transfer the shrimp and sauce to a shallow serving dish and garnish with lemon wedges. Serve at once with crusty bread.
Personal Notes:
Personal Notes:
We serve this over white or brown rice.

The chorizo butter can be frozen for up to 1 month.

 

 

 

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