CookingLight diet CookingLight diet

Chorizo makes this shrimp smoky and moderately hot. The spectacular Spanish paprika called pimentón picante adds another layer of smoke and spice.

How to Make It

Step 1

In a small saucepan, cover the chorizo with water and bring to a boil. Simmer over moderate heat for 5 minutes, then drain. Thinly slice 1 of the sausages and finely chop the other.

Step 2

In a medium bowl, blend the butter with the scallions, pimentón and chopped chorizo and season with salt.

Step 3

In a large skillet, cook the sliced chorizo over very low heat until the fat is rendered, about 4 minutes. Add the shrimp and cook over moderate heat until barely pink, about 2 minutes per side. Add the brandy, tip the skillet and, using a long match, carefully ignite the brandy. When the flames die down, add the chorizo butter and cook, stirring, until just melted, about 2 minutes. Remove the skillet from the heat and stir in the water to make a creamy sauce.

Step 4

Transfer the shrimp and sauce to a shallow serving dish and garnish with the lemon wedges. Serve at once with crusty bread.

Step 5

Make Ahead: The chorizo butter can be frozen for up to 1 month.

Step 6

Wine Recommendation: A light, fruity rosé with good acidity is the best counterbalance to the spicy and smoky flavors in this dish. Try the 2000 Cape Indaba Blush from South Africa, or a sparkling rosé, such as the Nonvintage Domaine Ste. Michelle Blanc de Noir from Washington State.

Step 7

Notes: Pimentón picante can be mail-ordered from the Spanish Table, 206-682-2827;

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