Thursday, August 25, 2005

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


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. Saut̩ until the shrimp is opaque in center but pink on the outside (3 Р4 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 saut̩ed garlicky spinach Рand tastes great too!!


J said...

hi ruth, looks and sounds so lip-smackingly delicious, as always - your recipes are always so inspired (and inspiring...) btw wanted to ask when your book will be out - will keep an eye out for it!

Ruth said...

Thanks, J,

I'm expecting the book "Every Kitchen Tells Its Stories" to be out before the end of the year. Thanks for asking. I'll keep you posted.

Joe said...

I can't wait to see your book Ruth! Todays entry looks so good!

Ruth said...

Thanks Joe, you can be sure I'll let everyone know when I finally give birth to this baby!!!

Shauna said...


I'm so excited that you're writing a book. Or actually, you must be done writing if it's coming out at the end of the year. I'd love to talk with you about that process, as I'm writing one about living gluten-free (of course).

Just wanted you to know that I put up a new post, which is a little paen to my favorite food bloggers. And naturally, you're on there, along with your sweet potato gratin!

Ruth said...

Shauna, thanks for including me in your post - it really did make me smile. Wish I could have been there for real.

The book is mostly written, just needs some more testing, editing and photography. I hope that the end of the year is not unrealistic. We'll see.

I will be looking for recipe testers within the next few weeks. Hope you're interested.

J said...

what a lovely title for what i'm sure will be a lovely book...

Ruth said...

Sheeesh, I just deleted 4 spam comments - that's a lot of for one posting!!!

soycap said...

Hi ruth,

i would love to have that as breakfast! Looks delicious :P

joey said...

Everything looks so good! Love that Salami & Eggs dish...must try, I love egg dishes :-) A book! How exciting...will it be sold internationally? I hope so!

Ruth said...

Soycap, Joey thanks for dropping by.

As to the book being available internationally....I'm looking into publishing on the web as well as/instead of traditional publishers.

As soon as I know, I'll pass the word. I'm hoping to be ready later this year.

Anonymous said...

look so great that I wanted to eat the monitor...hahaha! Keep up the good work chef!

Anonymous said...

Hi Ruth! please have it publish here in the Philippines. Just recently moved here.

Thank you.


Ruth Daniels said...

Irene, the book is available in CD and eBook formats only, so you can be purchase a copy from anywhere in the world just by clicking here....
And I'll be happy to send it off.