Pan-Seared Shrimp with Hot Chorizo Butter

1. 1

   In a small saucepan, cover the chorizo with water and bring to a boil.

2. 2

   Simmer over moderate heat for 5 minutes, then drain.

3. 3

   Thinly slice 1 of the sausages and finely chop the other.

4. 4

   In a medium bowl, blend the butter with the scallions, pimenton and chopped chorizo and season with salt.

5. 5

   In a large skillet, cook the sliced chorizo over very low heat until the fat is rendered, about 4 minutes.

6. 6

   Add the shrimp and cook over moderate heat until barely pink, about 2 minutes per side.

7. 7

   Add the brandy, tip the skillet and, using a long match, carefully ignite the brandy.

8. 8

   When the flames die down, add the chorizo butter and cook, stirring, until just melted, about 2 minutes.

9. 9

   Remove the skillet from the heat and stir in the water to make a creamy sauce.

10. 10

    Transfer the shrimp and sauce to a shallow serving dish and garnish with the lemon wedges.

11. 11

    Serve at once with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.