Easy Spanish Appetizer Shrimp and Chorizo Recipe
User Reviews
0
0 reviews
Unrated
Easy Spanish Appetizer Shrimp and Chorizo Recipe
Report
Spanish Shrimp and Chorizo is one of the best Spanish Appetizers. Succulent shrimp and chorizo sausage are cooked in a delicious tomato sauce.
Share:
Ingredients
- 8 oz Shrimp shelled and deveined
- 2 teaspoons paprika divided
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 8 oz chorizo sausage sliced
- 1 onion diced
- 1 tablespoon garlic minced
- 1/3 cup chicken stock
- 1/2 cup tomato sliced
- 1/2 cup chopped tomatoes canned
Instructions
- In a large mixing bowl, add shrimp, salt, pepper, and ½ teaspoon of paprika. Toss to coat.
- Add oil to a large skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook for 2 minutes per side.
- Remove the shrimp from the pan and set aside.
- Add chorizo to the pan and cook for about 5 minutes.
- Add onions and garlic to the pan and cook for a few more minutes until the onion begins to soften.
- Add chicken stock, sliced tomatoes, canned tomatoes, and remaining paprika, and cook for 5 more minutes until the sauce has thickened.
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
6g
(2%)
Protein
18g
(36%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
183mg
(61%)
Sodium
1349mg
(56%)
Potassium
238mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
970IU
(19%)
Vitamin C
21mg
(23%)
Calcium
118mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 183mg | 61% |
| Sodium | 1349mg | 56% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
