Keto Chorizo And Jumbo Shrimp With Spinach
A classic combination of chorizo and jumbo shrimp is paired with simply wilted spinach for this Mediterranean influenced dish.The recipe calls for raw jumbo shrimp, heads removed but tails left on. The shrimp cook quickly in the oils released by the chorizo making this a flavorsome yet simple dish.Perfect for weekend
How to Make It
Step 1
Slice the chorizo into ½ inch slices. Heat the olive oil in a large pan over a medium/high heat and add the chorizo. Cook for 3-4 minutes or until golden brown all over and the oil has turned orange/red. Remove with a slotted spoon and set aside.
Step 2
Finely slice the garlic. Reduce the heat to low and fry gently for a minute to soften, then add the prawns and smoked paprika. Stir well to combine. Cook for 3-4 minutes until the prawns have turned completely pink and are cooked through.
Step 3
Return the chorizo to the pan and stir well to combine, ensuring everything is piping hot through.
Step 4
Add the spinach to the pan and stir until just wilted and tender. Serve immediately.
Ingredients
- Premium Cured Pork Chorizo by El Viajero – 3.7 ounce
- Spinach – 3 cup, cut pieces
- Garlic – 2 clove
- Extra Virgin Olive Oil – 1 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Raw Tail-on Shrimp by Kirkland Signature – 300 gram