Let's Get Frying Shrimps & Chorizo and Salami & Eggs

The latest IMBB #18 is hosted by Linda of At Our Table and I'm pumped. Actually it was hard to choose just one thing since I love using my fry pan for breakfast, lunch and dinner. I'm saving the grilled cheese sandwich though for another event on Monday hosted by Slashfood so as they say down south "Y'all come back, ya' hear".



Sundays, if you follow my posts you know that my honey makes great French toast. Other times though I whip up some salami and eggs. Just heat up some oil in a pan, fry salami slices (today I used smoked chorizo), beat the eggs, and add to the hot pan once the salami starts to crisp at the edges. Cook until it's set to your liking (I lift the edges and tip the pan so uncooked eggs move to the bottom to speed things up). Voila!! A couple of slices of juicy red tomatoes. Of course you could add some chopped cilantro to garnish the eggs and chopped basil for the tomatoes.



In the Pan



On the Plate

A favorite dinner in our house is Spicy Creole Shrimp & Chorizo Sausages
It tastes wonderful - a fabulous mix of spices with the sweetness of jumbo shrimps. What could be better? And it hardly takes any time to whip up, which is an added bonus if you've been running around all day but still want a WOW dinner that doesn't take forever.



It's really delicious over rice to sop up all those juices.

Hands-on time: 15 minutes
Total Cooking time: 15 minutes

Ingredients:
1 tsp paprika
¾ tsp pepper
2 large cloves garlic, minced
1 tbsp fresh oregano ( 1/2 tsp dried)
Pinch Cayenne & ¼ dried thyme
28 large uncooked shrimp, peeled
1 tbsp unsalted butter
1 tbsp olive oil
3 tbsp Worcestershire sauce
3 tbsp fresh lemon juice (juice of ½ a large lemon
4 links fresh chorizo sausage

1. Combine paprika, pepper, garlic, oregano, cayenne & thyme in a bowl. Add shrimp, toss to coat and set aside.

2. In the meantime, grill chorizo sausages for about 4 minutes per side and then cut into 1” rounds. (For this event, just fry them instead)

3. Melt butter in olive oil in a large skillet over medium heat. Add Worcestershire sauce, and lemon juice; stir for 1 minute and add shrimp and cooked chorizo. Sauté until the shrimp is opaque in center but pink on the outside (3 – 4 minutes).

4. Transfer to large bowl. Pour pan juices over the shrimp and chorizo and serve over savory couscous or steamed rice.

Tips & Variations
Another option is to serve it over short pasta like penne or farfalle.

It also looks beautiful over sautéed garlicky spinach – and tastes great too!!