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Shrimp w/Sofrito & Chorizo Sausage

1:39 PM, Apr 23, 2013   |    comments
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8-10 large shrimp peeled, deveined
4 oz. Chorizo sausage, dry cured, about 1/2 cup
1/2 c. diced yellow onion
1/2 c. cherry tomatoes
1/2 c. chicken stock
1/4 c. olive oil
kosher salt & pepper to taste, for seasoning shrimp
1/3 c. Sofrito

1 bell pepper, seeded & chopped
1 yellow onion, chopped
6 cloves garlic, chopped
2 jalapeno peppers, chopped
2 T. tomato paste
1/4 c. olive oil


To make the Sofrito, saute the veggies in olive oil with garlic until very soft, about 10 minutes. Add tomato paste. Cook another 5 minutes. Puree in blender. Sofrito will keep 2 weeks in the fridge.

To cook the shrimp, heat olive oil in pan, add shrimp. Cook about 2 minutes. Add veggies and sausage, cook another 2 minutes. Add Sofrito and stock; simmer until thickened. Serves 2.

Presented by: The Grill at Highlands Row

Date Aired:4/19/2013

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