Ingredients
- 2 Hot chorizo sausages (5 ounces)
- 1 stick (4 ounces) Unsalted butter, softened
- 2 Scallions, coarsely chopped
- 3/4 tsp Pimentón picante or hot paprika
- To Taste Salt
- 1 3/4 lbs Medium shrimp, shelled and deveined
- 3 tbsp Brandy
- 2 tbsp Water
- Lemon wedges and crusted bread, for serving
Pan-Seared Shrimp with Hot Chorizo Butter
Meal: Appetizer
Cuisine: Mexican
Ingredient: Seafood
Season: Spring
Contributor: Food & Wine Magazine
Directions
4 SERVINGS
Chorizo makes this shrimp smoky and moderately hot. The spectacular Spanish paprika called pimentón picante adds another layer of smoke and spice.
- In a 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 other.
- In a medium bowl, blend the butter with the scallions, pimentón 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 brandy, tip the skillet and, using a long match, carefully ignite the brandy. When the flames die down, 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 the lemon wedges. Serve at once with crusty bread.
MAKE AHEAD The chorizo butter can be frozen for up to 1 month.
WINE A light, fruity rosé with good acidity is the best counterbalance to the spicy and smoky flavors in this dish.
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