Recipes

Recipe: Chorizo Gambas by 80 Breakfasts

February 2, 2015

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Our next guest recipe is by Joey de Larrazabal-Blanco of 80breakfasts.blogspot.com. She is a work-at-home mom of two kids who loves to cook and blog about her recipes. She started her blog 80 Breakfasts, almost 10 years ago, to chronicle her culinary journey. She loves food and everything to do with — from hunting for ingredients to cooking, and ultimately to eating! If you check her blog, you will notice that she cooks “real life”  food. Nothing pretentious, nothing too hard to do, just honest to goodness recipes with her added flair!

Her recipe for Chorizo Gambas  can be served as is : as an appetizer, or as a part of a larger tapas  spread (with some bread on the side to sop up the paprika and garlic infused oil). Or this dish can also be used as a sauce for pasta or as a (sandwich) bun filling like that of a Spanish-style shrimp roll. But if you are a rice person, you can simply pile this Chorizo Gambas  on a mound of garlic-fried rice and top it with fried egg. With a dish as versatile as this, you can eat it anyway you like it– and I think that’s the best thing about this recipe! 🙂

HAPPY COOKING!

Chorizo Gambas

Ingredients :

1/4 cup olive oil

5 cloves garlic, peeled and finely chopped

250 grams chorizo

500 grams peeled jumbo shrimp

Sea salt, if needed

2-3 sprigs parsley, leaves picked and chopped

chili flakes or diced sili (optional)

A dash of Pimenton de la Vera (optional)

Procedure :

1. Remove the chorizo from its casing and work through your fingers so it resembles ground meat.

2. Place a large skillet or wok over medium high heat. Add the olive oil. When the oil is hot add the garlic and sauté until fragrant, just a couple of minutes. Add the chorizo and sauté, stirring and breaking up clumps as you do. Sauté until the chorizo is cooked, about 10 minutes.

3. Push the chorizo to one side and add the shrimp to the now orange oil. Fry on both sides until just done, 2-3 minutes in total. Do not over-cook the shrimp, as this will turn tough and rubbery. Taste and add salt only if needed. Usually the seasoning from the chorizo is enough.

4. Add the chopped parsley, give all the ingredients a few turns, and remove from the heat. Serve immediately.

5. Optional : Add Pimenton dela Vera if you want a stronger, smoky flavor. Add chili flakes or diced sili if you like it hot and spicy.

Do you have simple and easy recipes to share? The Spoiled Mummy would like to feature it here on the blog! Please email me at inquiries@thespoiledmummy.com. I would love to hear from you!

To see Joey’s food blog and get more recipes from her, click here. 

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3 Comments

  • Reply Patricia February 12, 2015 at 8:11 pm

    Looks delish! Bookmarked this recipe. 🙂
    Patricia recently posted…A polvoron recipe you’ll loveMy Profile

    • Reply TheSpoiledMummy February 14, 2015 at 10:31 am

      I hope you enjoy the dish as much as I did! Thanks, Patricia! Happy Cooking! 🙂

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