Ingredients for the Sauce:
2 tbsp olive oil
2 small chorizo sausage, skinned and minced
4 cloves garlic, minced
8 ounces tomatoes, diced (fresh or canned)
2 tbsp pimiento, chopped
2 tsp crushed coriander seed
1 tsp crushed cumin seed
1/2 tsp paprika, preferably Spanish Style
1 tsp dried red chili pepper or crushed red pepper
Heat oil and saute the chorizo slowly for a minute or two. Stir in the garlic and remainder of the ingredients. Cover and simmer for 5-10 minutes. Either use an immersion blender or transfer to a food processor and blend until smooth as possible.
Ingredients for the shrimp:
1 pound shrimp, cleaned and deveined
1 tsp paprika
salt and pepper
1 egg, beaten
1 cup panko
vegetable oil (enough to cover pan 1 inch deep)
Heat vegetable oil in a large pan on medium-high heat.
Set up a a dredging station with flour, paprika, salt and pepper in one dish, egg in another dish and panko in the final dish. First dredge the shrimp into the flour, then egg and then panko. Carefully place in hot oil. Cook until panko turns golden brown and the flip to other side. When both sides are brown in color and shrimp has turned pink remove from pan and place on a paper towel to remove excess oil.
Do you like this recipe? You may also be interested in this recipe for Bang Bang Shrimp.
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