Mexican Chorizo with Chicken & Shrimp
Author: Ellen S. Kingsley
  • 2 Tbsp. olive oil, plus ¼ c. olive oil.
  • 1 lb. Nello's Mexican Chorizo
  • 1 lb. chicken breast
  • 1 Tbsp. minced garlic
  • ⅓ c. sherry (the original recipe called for dry sherry, which I didn't have, so I used cream sherry - it added a nice sweetness to the heat. I think next time I'm going to try half cream, and half dry.)
  • 1 Tbsp. paprika
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 lb. peeled, raw, large shrimp
  • 3 Tbsp lemon juice (I used bottled, but if I'd had fresh, I think it would have been even better!)
  • 2 Tbsp minced parsley leaves (I used dried, because I didn't have fresh, and I think I'd stay with that, because the parsley mixes with the garlic at the bottom of the pan to make the nicest crunchy flavor morsels.)
  1. Cut the chorizo into 1 inch slices and the chicken into thin (1/4 inch) strips. Heat the 2 Tbsp of olive oil over medium high heat.
  2. Add the chorizo and the chicken and cook, stirring frequently for about 8 minutes. Add the garlic, stirring for about a minute. Add the sherry and again stir for a minute. Add the shrimp, paprika, the salt and the pepper and stir until the shrimp is fully cooked, about 5 minutes. Add the remaining olive oil, lemon juice and parsley and stir to combine. Cook for another minute or two. Serve and enjoy.
  3. Note: The original recipe also called for more sherry. I think if you use more than I did, you'd have a little more "sauce", but, I'm afraid the sherry would be a bit overwhelming if I used any more. In reading the comments to the original recipe, I think that I'm going to add a bit of chicken stock the next time, so as not to mess with the flavors, but to give it a little more juice.
Recipe by Nello's Specialty Meats at