Shrimp and Chorizo on Focaccia

Written by Published on in One Pot Meals, Seafood

I’m a total bread-ist. 

When dining out, I never ever send the bread basket back nor do I ever utter the words “please hold the bread”, to do so would be blasphemy… 

After all Jesus did like his bread, the story of “Five loaves Two Fishes”  then there’s the saying “Give us this day our daily bread” …I mean the man definitely wasn’t #glutenfree

Either way, I think Jesus would appreciate some fresh baked bread, don’t you?

I also enjoy fresh baked bread just like J.C. When it comes to bread I enjoy all types. No discrimination here. Flat breads, sourdough, buttery croissants and dense spongy breads for stews, sauces and soups….yes, yes and yes! So Last Summer when I was asked by Cobs Bread Canada  to develop a recipe for a product they were about to launch…I “rose” to the challenge.

The ingredients for this recipe

The product…Focaccia. 

I actually developed two recipes, (did I mention I get enthusiastic about bread?!) this being one of them.

This one is perfect for summer entertaining, shareable and cooks up easy in a pinch.

It’s an easy shrimp recipe, utilizing simple effective flavours. Shrimp is the star of the show, but this one has got chorizo in there as well.

The chorizo adds a subtle paprika flavour which really works in this dish. In with some wine for depth and green peas for a touch of sweetness and Viola!

Easy Delicious Shrimp Recipe perfection!

Shrimp and Chorizo on Focaccia
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Shrimp and Chorizo on Focaccia

Recipe by Amelia Does DinnerCourse: One Pot Meals, Seafood
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 340g Shrimp (approx 38-40)(de-veined, shells removed)

  • 1 large ripe chopped Tomato (skin and seeds removed)

  • 1 cup chopped Cured Chorizo (mild)

  • 2 small Shallots cut thinly

  • 1 cup Green Peas

  • 1 cup White Wine

  • 2 tsp. Olive oil

  • 2 Bay Leaves

  • Salt and Black Pepper to taste

  • Focaccia for Serving

  • Garnish (Optional)

  • 1 tbsp fresh Parsley roughly chopped

  • 1 tbsp Lemon or Lime zest (or a combo. of both)

Directions

  • Add the oil to a pot then bring the heat to med.
  • Add shallots and cook for 1 min.
  • Add the bay leaves.
  • Increase the heat to Med-High then add the chopped tomatoes. Cook for a few mins. or until the tomatoes begin to break down.
  • Stir in the chorizo.
  • Add the wine, bring to a bubble, then reduce to a simmer and cook for approx 10 mins or until 3/4 of the liquid has reduced.
  • Add the shrimp and the peas
  • Cook until the shrimp turn pink and the majority of liquid had been reduced.
  • Add Salt and Black Pepper to taste
  • Serve warm, on top of, or with a side of Foccacia for dipping.
  • Garnish with fresh parsley and lemon/lime zest.

Notes

  • Serving Tip : Cut the Focaccia into squares, then spoon the shrimp and chorizo mixture generously on top. Spoon some of the liquid on there as well. The Focaccia acts like a sponge, and absorbs all the flavour.
  • I used a mild Spanish Chorizo. I like the paprika flavour it adds to dishes. If you can’t find chorizo, use a mild cured sausage.
  • You can easily substitute Focaccia for any  bread of your liking, Sourdough and French Baguette works well, just make sure whatever type you choose, it holds up to the topping.

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