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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes. | 2. Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle. | 3. In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside. | 4. In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked. | 5. Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute. | 6. Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot. | 7. Serve shrimp immediately. | 8. You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce. | 9. Garnish with lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	6	ounces		773.955	3.1639	40.9941	65.0973
butter	6	tablespoons	unsalted softened	610.884	0.0511	0.7242	69.1057
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	1		-sliced	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
paprika	1/2	teaspoon	sweet	3.2430000000000003	0.6209	0.1626	0.1482
salt pepper				-	-	-	-
shrimp	2	lbs	shelled deveined	643.7348	8.2507	123.3976	9.1574
brandy	4	tablespoons		-	-	-	-
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.