Pan-Seared Shrimp with Hot Chorizo Butter Recipe

Pan-Seared Shrimp with Hot Chorizo Butter Recipe

  • 5 ounces hot chorizo sausages
  • 1/2 cup unsalted butter, softened
  • 2 scallions, coarsely chopped
  • 3/4 cup pimenton picante (see Note) or hot paprika
  • Salt
  • 1 3/4 pounds medium shrimp, shelled and deveined
  • 3 tablespoons brandy
  • 2 tablespoons water
  • Lemon wedges and crusty bread, for serving
  1. In a small saucepan, cover the chorizo with water and bring to a boil. Simmer over moderate heat for 5 minutes, then drain. Thinly slice 1 of the sausages and finely chop the other.
  2. In a medium bowl, blend the butter with the scallions, pimenton and chopped chorizo and season with salt.
  3. In a large skillet, cook the sliced chorizo over very low heat until the fat is rendered, about 4 minutes. Add the shrimp and cook over moderate heat until barely pink, about 2 minutes per side. Add the brandy, tip the skillet and, using a long match, carefully ignite the brandy. When the flames die down, add the chorizo butter and cook, stirring, until just melted, about 2 minutes. Remove the skillet from the heat and stir in the water to make a creamy sauce.
  4. Transfer the shrimp and sauce to a shallow serving dish and garnish with the lemon wedges. Serve at once with crusty bread.
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