| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups extra-virgin olive oil
- 1 pound spicy Mexican chorizo, casing removed
- 1/4 cup finely chopped sweet or Vidalia onion
- 1 teaspoon adobo seasoning
- 1 teaspoon Hungarian paprika
- Freshly ground black pepper
- 1 head garlic, peeled and finely chopped
- Salt
- 1 1/2 pounds peeled deveined shrimp (16/20 count)
- Crusty, chewy bread, for sopping
Instructions
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 936 |
| Total Fat | 84 g |
| Saturated Fat | 18 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 42 g |
| Cholesterol | 249 mg |
| Sodium | 1072 mg |
Reviews
We subbed stock for the olive oil, not because we’re against all that olive oil, was just trying to save a few calories after Thanksgiving. Used a whole onion and all the garlic and paired it with a bottle of Tempranillo (and the crusty bread of course) and this dish definitely shot to our make over and over and over again list.
Love , love love this recipe! So flavorful! Followed to the note and shared with my hubby with wine . The oil, and bread were sumptuous. Can’t wait to make it again . Thx Sunny
Absolutely delicious! I am making it again today. However, it is because of this recipe that I now also make shrimp and chorizo with a melty cheese (I prefer mozzarella) in a tortilla – like a queso del mar but without the dish. Yum! The Chorizo I get here is quite oily so it takes a bit of draining…but so good.
This is sooooooo good! We have been making this for many years and we love it! Did I say that We love it?
Made this for dinner for my sister and I. We ended up using two garlic bulbs and it was perfect. I prefer to use less oil so we didn’t use as much.
Wow, this made for a great dinner! Next time we want to try it with pasta, something long and skinny.
I decided to try this tonight and I only used 1/2 of the recommended olive oil because of the reviews. I wish i had used more. It was excellent! It would have been better with more olive oil to dip it bread into. The recipe is simple to follow and easy to make. I can’t wait to try it again. I give it a 4 1/2 star rating. thanks Sunny.
Those who gave this recipe one or two stars just don’t understand and haven’t had experience with enough Spanish, Italian, Mediterranean and South American cuisine. Just like Sunny said, this food will make your toes curl. You have to dip the broken pieces of crusty bread into the orange colored olive oil and eat the bread with the chorizo and shrimp. Simply marvelous! Thanks Sunny! You’re a real doll!
A cup and a half of olive oil?! Are you kidding me? That has GOT to be a typo. And a WHOLE HEAD of garlic?! Come on. That’s like, 8 or 9 cloves of garlic total. For 1 1/2 lbs of shrimp? What a waste of shrimp and chorizo. P.S. – You’d want to use smoked Spanish paprika in a dish like this (minus all the oil and garlic), not Hungarian. Good Lord, who wrote this recipe?!
Just made this recipe last night for dinner – it was excellent! I go to my favorite Mexican restaurant at least once every two weeks to get their Diablo Shrimp and now I can make it at home! I did have to make just a couple of adjustments though because Sunny made this as an appetizer and I was making it for a dinner. I followed her directions only I did not add the rest of the oil, I only used the 2 tablespoons to brown the chorizo and onions. I also added a 28 oz can of diced tomatoes before adding the shrimp. I didn’t have “adobo seasoning” so I added 1 chopped chipotle along with 2 tablespoons of the adobo sauce it comes in and since I didn’t have any fresh garlic on hand I used 3 heaping teaspoons of minced garlic from the jar. I served this with tortilla wraps, rice and refried beans. Better than my favorite Mexican restaurant since they don’t put chorizo in it – thank you Sunny! Just a heads up – this is quite a spicy dish!