Spicy Shrimp Chorizo Stew
Spicy Shrimp Chorizo Stew is the perfect easy recipe with a bit of kick to liven up your weeknight dinner. Layers of shrimp, chorizo, spice, citrus and couscous come together for a healthy gluten free dish.
Servings: 4
Ingredients
- 3 tablespoon unsalted butter melted or ghee
- 2 tablespoons hot pepper sauce {I used Franks}
- 2 cloves garlic minced
- Juice of 1 organic lemon plus 2 teaspoons grated peel
- 2 teaspoons sweet smoked paprika
- 16 jumbo shrimp deveined and peeled with tail removed
- 3/4 pound chorizo sausage casings removed, cut into slices {about 3 sausages}
- 1 bunch of asparagus trimmed and cut into 1/2” pieces
- 1 cups low sodium vegetable broth
- 2 cups gluten free couscous
- 1-2 tablespoons of Cilantro chopped
Instructions
- In a medium bowl toss together the shrimp, 3 tablespoons of melted butter, hot sauce, garlic, lemon juice and paprika. Set aside for 10 minutes.
- In a medium saucepan cook couscous according to directions, drain and set aside.
- Heat a large saucepan over medium high heat and add shrimp all the sauce, asparagus, chorizo and vegetable broth. Cook turning all the ingredients making sure that the shrimp gets cooked on both sides. It should take 3-4 minutes per side of shrimp for a total cooking time of 8 minutes. Broth will reduce down a bit.
- Lower heat to low and lemon zest and drained couscous to the pan and toss to coat. Remove from heat and let stand for 5 minutes. Toss in cilantro and serve.