Spiked Shrimp & Sausage

Fantastic flavor combination. Great served over pasta, rice or with them as a side.

1/3 C olive oil

6 cloves garlic, sliced

6 oz fully cooked chorizo sausage, sliced

2 lb peeled, deveined jumbo shrimp (21 to 26 per lb), thawed and patted dry if frozen

1/4 t salt

1/4 t crushed pepper

1/3 C dry sherry or dry white wine

2 T chopped parsley

Serve with: French bread

  1. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 1 to 2 min until golden. Remove with slotted spoon; set aside.
  2. Add chorizo to skillet; saute 3 minutes until browned. Add shrimp, salt and pepper; saute 2 min or until shrimp turn pink.
  3. Return garlic to skillet; add sherry and cook 1 min or until shrimp are cooked through.
  4. Transfer to a serving bowl; stir in parsley. Serve with toothpicks and bread for dipping in pan juices.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 14, 2010 at 12:00 AM  Leave a Comment  
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