Spanish Scampi with Chorizo & Pan con Tomate

{"handle":"spanish-scampi-with-chorizo-and-pan-con-tomate-recipe","title":"Spanish Scampi with Chorizo & Pan con Tomate","seoTitle":"Spanish Scampi with Chorizo & Pan con Tomate","seoDescription":"Traditional scampi gets a Spanish spin with spicy chorizo and classic pan con tomate.\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/6OdJOmLIdpza5cjVj3q235/66f35b48ee728620cb42a9af899cba40/image_-_2022-06-03T152955.196.jpeg","ingredients":"

• 2 very ripe large heirloom or beefsteak tomatoes (overripe are best), halved
• Salt
• 1 ½ lb. peeled, deveined large shrimp
• 4 cloves garlic—3 chopped or grated and 1 peeled and halved
• About 1 tsp. each paprika and ground cumin
• Pepper
• About 6 tbsp. olive oil
• ½ lb. Spanish chorizo (I like Gaspar’s and D’Artagnan), casings removed if needed and meat cut into 1/2-inch cubes
• 1 small red onion, chopped
• 2 jalapeño chiles, sliced into rings
• ½ cup Spanish sherry
• 1 cup (loosely packed) fresh flat-leaf parsley tops, coarsely chopped
• ½ lemon, juiced (about 2 tbsp.)
• 1 small loaf ciabatta bread (12 to 14 inches long), split

","preparation":"

Step 1

Using the large holes on a box grater, grate the cut sides of the tomatoes into a bowl. (Discard the skins.) Season the grated tomatoes with salt.

Step 2

In a shallow bowl, toss the shrimp, chopped garlic, paprika, and cumin; season with salt and pepper. Let the shrimp marinate for 10 to 15 minutes.

Step 3

In a large skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the chorizo and cook, stirring constantly, until the fat begins to render, about 1 minute. Add the onion and chiles. Cook, tossing often, until the vegetables soften, about 2 minutes. Add the shrimp and cook until pink, about 2 minutes. Add the sherry and cook until absorbed, about 1 minute. Mix in the parsley and lemon juice.

Step 4

Working over an open flame on a gas stove or using the broiler, toast the cut sides of the ciabatta until charred at the edges, about 3 minutes. Rub the bread with the halved garlic clove, then drizzle with the remaining 4 tbsp. oil. Cut the bread into 10 to 12 wide strips. Top with the grated tomatoes. Serve the shrimp with the tomato bread.

","tags":"Rachael Ray In Season, Fish and Seafood, Pork, Vegetables, Dinner, Quick + Easy","publishDate":"2022-06-14T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6248426963126,"variant_id":38003966738614,"handle":"cast-iron-skillet-with-helper-handle"},"relatedProduct2":{"product_id":6216268677302,"variant_id":37921129496758,"handle":"cucina-oval-serving-platter"},"relatedProduct3":{"product_id":6535203782838,"variant_id":39245965263030,"handle":"garbage-bowl-veg-a-peel-bench-scrape-set"},"relatedProduct4":{"product_id":6535204831414,"variant_id":39245974503606,"handle":"nonstick-baking-sheet-set-5-piece"}}