Gamberetti con Chorizo di Anthony | Anthony’s Shrimp Chorizo

This recipe is another famous invention of my father’s. (It is also my husband’s favorite appetizer!) According to my Dad, the secret is to soak the shrimp in salted water for 30 minutes. He says this brings the flavor of the freshness of the sea back into the shrimp. Since I never argue with father, I do as he suggests, and these shrimp always turn out exquisitely. The spiciness of the chorizo needs a full-bodied, balanced wine like Capitoni Frasi. A match made in culinary heaven.

Receipt Date: August 31, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Wild Caught Large Shrimp

1 Link of Chorizo

EVOO, to drizzle on top

Sea Salt and Pepper, to taste

Directions

Preheat the oven to 400 degrees. Soak the shrimp in a bowl of water with a tablespoon of sea salt for 30 minutes. Give the shrimp a quick rinse and butterfly them by cutting an incision along to top of the shrimp following the curve towards the tail. Remove the black vein using the tip of the knife, it should just pull right out. Remove the shell and rinse with cool water. Spoon a dollop of chorizo into the center of each shrimp, about 1/4" thick. Place one by one into a baking dish large enough to accommodate all of the shrimp. Sprinkle with sea salt and pepper and drizzle with EVOO. Bake for about 8 minutes, tops of chorizo should be bronzed.