Jumbo Shrimp with Chorizo Salsa on Olive Rolls Recipe by Mangia
Jumbo Shrimp with Chorizo Salsa on Olive Rolls
In our book, any dish made with jumbo shrimp is special. Top jumbo shrimp with a one-of-a-kind garlicky sausage salsa, and the result is worthy of a celebration. That's why we're recommending you serve these with champagne or port.Should you have any of the chorizo salsa left over, add it to scrambled eggs the next day. Come to think of it, buy twice as much chorizo, and make an extra batch of the salsa for just that reason.
Ingredients
- 6 cups of water
- Juice of 1 lemon plus the peel
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 12 jumbo shrimp peeled and deveined
- 2 medium tomatoes
- ½ small onion
- 2 small chorizo from 3 to 4 ounces each
- 3 tablespoons of extra-virgin olive oil
- 6 olive rolls or 12 slices of olive bread
Instructions
- Fill a medium pot with water, add the lemon juice, lemon peel, 2 of the garlic cloves, the bay leaves, oregano, and salt; bring to a boil and continue boiling for 10 minutes. Add the shrimp, return to a boil, cut the heat, and cover the pot. Let the shrimp cool to room temperature undisturbed in the water.
- Wash, trim, and chop the tomatoes.
- Peel, trim, and thinly slice the remaining 1 clove of garlic. Peel, trim, and
- dice the onion.
- Peel the casing off each chorizo sausage and crumble the meat.
- In a small skillet, sauté the onion in 2 tablespoons of the olive oil over medium heat, stirring, until translucent. Add the garlic and chorizo and sauté for 3 to 5 minutes more. Add the tomatoes and stir well. Cover the pan and cook over low heat for about 20 minutes. Remove the pan from the heat and let cool to room temperature. The salsa should be chunky and thick.
- Drain the shrimp and pat dry with a paper towel. Slice each olive roll in half or, if you are using slices of olive bread from a loaf, cut each slice in half.
- To assemble the panini, place a shrimp on each piece of bread and brush the shrimp with some of the remaining 1 tablespoon of olive oil. Drop a spoonful of the chorizo salsa in the middle of each shrimp.
