JAKE STRANG / 1808 GRILLE at THE HUTTON
1808 Shrimp & Chorizo Saute'
Chorizo:
1 lb.ground pork
1 T.smoked paprika
1 tsp.ancho powder
½ tsp.cayenne, ground
1 T.fresh garlic, minced
2 tsp.salt
1 T.red wine vinegar
½ T.dried oregano
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30 ea.16/20 shrimp, peeled & deveined
1 lb.chorizo
1 ea.red bell pepper, julienned
1 T.fresh garlic, minced
1 btl.Mexican beer (corona or sol)
¼ c.butter
½ loaf sourdough bread, sliced ½" thick
¼ c.cilantro, rough chopped
In a mixing bowl, combine all ingredients for the chorizo and mix well.
In a large skillet, sauté garlic and bell pepper over medium heat until peppers just start to soften. Add chorizo and cook through.
Add shrimp and continue to sauté until the shrimp is just starting to turn pink.
Add the beer and reduce by half. Toss in the butter and remove from the heat, continuing to stir until the butter is incorporated.
Taste to check for seasoning and add salt and pepper if desired.
In a separate pan, toast the bread in a small amount of oil on both sides.
To serve, place 5 shrimp and some of the chorizo/sauce mix in a bowl. Garnish with sliced bread and cilantro.
