Spicy Chorizo and Shrimp
If you ask me, savory, fatty pork and shrimp are perfect together!
Servings 4 Servings
Ingredients
Ingredients
- 12 jumbo shrimp peeled and cleaned
- salt and pepper
- Grapeseed oil
- 1 cup of Mexican chorizo
- 1/3 cup onion finely diced
- 2 cloves of garlic minced
- 1/4 cup Ranchero Salsa see link
- 8 corn tostadas
- 1 cup nopalitos previously cooked and diced
- Avocado sliced
- Lime wedges
- Cilantro
Instructions
Directions
- Once you clean the shrimp, you can either remove the tails or leave them on. Season lightly with salt and pepper on both sides. Set aside.
- Add 2 tablespoons of oil to a skillet and heat to medium. After a a few minutes, add the shrimp. Sear for just 2 minutes per side. Remove and transfer to a clean plate.
- In that same skillet, add a drizzle more of oil. Add the chorizo and cook for 5 minutes. Crumble the chorizo as it cooks.
- After 5 minutes, add the onion and garlic. Add a pinch of salt and pepper and cook for a few minutes.
- Add the shrimp back in. Also mix in the ranchero salsa. Stir well to combine. Cook for just another 2 minutes. Serve right away.
- To serve, add some nopalitos to a tostada. Add spicy chorizo and 3 jumbo shrimp. Garnish with avocado, lime and cilantro. Serve with extra tostada.
Notes
If you like, you could chop the shrimp into small pieces before cooking. It is easier to serve for tacos or when it's an appetizer for more people. The photos only show 7 jumbo shrimp, but I adjusted the quantity to serve 4 as an appetizer.