Mexican Chorizo with Chicken & Shrimp

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Mexican Chorizo with Chicken & Shrimp

   Recipes   July 17, 2014  Comments Off on Mexican Chorizo with Chicken & Shrimp

Mexican Chorizo with Chicken & Shrimp
 
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Ingredients
  • 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.)
Instructions
  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.

 

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