The idea was a clever one, serving as an instant icebreaker since you could easily walk up to strangers, and say things like "Have you tried the caneles at Bouchon Bakery?" or "I make a fantastic veal marsala!"
Instant friends! Or lovers... Or both...(::she says, with a sly look in her eye::)
My nametag, it should come as no surprise, said "chorizo," on it. And had we been invited to include a few other things, would also have said "shrimp heads," because that's definitely another one of my loves.
All you really need to accompany it is a warm loaf of crusty bread, some wine, and maybe a salad.
And napkins. You'll definitely need napkins, too.
Note that while you absolutely could make this with headless, tail-on, shrimp, the whole ones are really SO much better. They add incredible flavor to the broth, and way more fun to eat.
(And you absolutely, definitely, positively MUST suck on the heads since that is the best part of this whole thing. If you're squeamish about that sort of thing, I'm just going to have to insist that you get over it because you're missing out.)
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!
Whole Shrimp with Spicy Chorizo Broth
Serves 2 as an entree, 4 as an appetizer
14 whole super colossal shrimp (about 2lbs)
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 large garlic cloves, sliced
1/2 pound smoked or cured Spanish chorizo (do not use fresh chorizo), sliced
2 teaspoons smoked Spanish paprika
1 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
2 tablespoons butter
4 cups low or no-sodium shrimp or fish stock
1/2 cup dry white wine
1/3 cup minced fresh cilantro
Lemon wedges and bread, for serving
Rinse the shrimp under cold running water and pat gently dry, set aside.
Heat the olive oil over medium heat in a large saucepan. Add the onions and saute for 3-5 minutes, or until translucent. Add the sliced garlic and the chorizo, and saute until fragrant and the chorizo is slightly seared.
Add the paprika, salt, pepper, butter, shrimp stock, and white wine and bring up to a boil, then reduce heat to low, and let simmer 15 minutes, stirring occasionally, until the broth has reduced by 1/3.
Add the shrimp, cover, and let cook for about 3 minutes, or until the shrimp are bright red and fully cooked. Stir in the fresh cilantro, taste and adjust seasoning as necessary, and serve immediately with lemon wedges and bread for dipping in the broth.