Ever been on a kitchen losing streak? You know, a nice three or four meal run where everything you touch fails in some stupendous and inedible way?
After I had my own run this week, I decided to scale back my ambitions and make something simple. That's how I ended up with this recipe from Food & Wine. To be sure, this will never be your favorite dish, but it's comforting, easy, and hits the spot on a cold winter night.
It's no great secret that shrimp and chorizo love each other, so I knew that both of those elements would work. But I was most excited about the green olives, hoping they would add a briny bite to each fork-ful. They certainly did, but I wish there were more of them.
Unfortunately, when you start picking this meal apart, you kind of wish that everything was a little more intense. I'm sure with more fiddling, this could go from a good meal to a great one. But when you are on a losing streak, it's nice to have a meal that you know can't fail no matter how hard you try. Plus, a nice squeeze of lemon and loads of hot sauce help the situation tremendously.
- Yield:4 people
- Active time: 30 minutes
- Total time:45 minutes
- ¾ pound Spanish chorizo, chopped into ½ cubes
- ¾ pound shrimp, shelled and deveined
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 3 ¼ cups water
- 2 cups basmati rice
- salt and pepper
- 12 large pimento-stuffed green olives, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 lemon, quartered
- hot sauce
Add chorizo to large dutch oven set over medium heat. Cook, stirring often, until chorizo sets to crisp up and release oil, about three minutes. Add shrimp and cook, stirring often, until shrimp are pink and firm, one to two minutes. Using slotted spoon, remove shrimp and chorizo and set aside, leaving as much oil in dutch oven as possible.
Add onion and garlic to dutch oven. Cook until onion is soft and tender, about three minutes. Pour in water and add rice. Turn heat to high and bring to boil. Season with salt and pepper, cover saucepan, and reduce heat to low. Cook until rice is tender, about 18 minutes. Turn off heat, keeping saucepan covered, and let rest for five minutes.
Carefully stir in chorizo, shrimp, olives, and parsley. Season with more salt and pepper to taste. Server with lemon wedges and hot sauce.