Spicy Chori Gam­bas

Yummy (Philippines) - - Let's Celebrate -

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

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