Spicy Chori Gambas
This spicy dish will whet your guests’ appetites! It’s perfect for wine and pica-pica.
Serves 6 Prep Time 5 minutes Cooking Time 15 minutes
✔ 500 grams jumbo
shrimp, peeled and deveined ✔ salt and pepper ✔ olive oil, to sauté ✔ 1 head garlic, cloves peeled and
chopped finely ✔ 250 grams Spanish chorizo, sliced
(we used chistorra) ✔ ½ teaspoon pimenton de la Vera picante
(hot smoked Spanish paprika) ✔ 1 to ½ teaspoons chili flakes, or to taste ✔ 2 tablespoons extra virgin olive oil ✔ 2 to 3 sprigs flat-leaf parsley, leaves
picked and chopped
1 Season shrimp with salt and pepper. Set aside. 2 Heat olive oil in a skillet over mediumhigh heat. Add half the garlic and sauté until golden. Do not overcook. Remove from pan, strain garlic, and set aside. 3 Add more olive oil to skillet over medium-high heat (add enough to cover the bottom of the pan). When oil is hot, add the rest of the garlic and sauté until golden. Add chorizo; cook until red-orange oil is rendered and chorizo is almost cooked through, about 5 minutes. 4 Push chorizo to one side and add shrimps to the pan. Sprinkle paprika and chili flakes. Toss and cook until shrimps turn orange, about 2 to 3 minutes. Do not overcook shrimps. 5 Turn off heat. Add extra virgin olive oil and parsley; mix. Top with the strained garlic then serve immediately.
“Like most Yummy dishes, this is simple and very easy to whip up. It takes hardly any time at all, but it packs a lot of flavor. Happy 10th birthday, Yummy! Thank you for spreading your deliciousness to us all!” —Joey de Larrazabal-blanco, Family Kitchen, 2011 to present