Roasted Shrimp, Chorizo and Mushrooms with lots and lots of Garlic!

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Here are too very garlicky recipes that take no time to prepare – and folks will go wild for them! The trick is to roast both of them while guests are beginning to arrive. The aroma is pretty incredible and they will want to dive in with bread, big glasses of wine and their finger tips!

These two dishes pair extremely well with the other dishes from my Spanish Tapas night. And, these are the only two that require much cooking!

Garlicky Roasted Chorizo & Shrimp (serves a crowd – reduce shrimp quantity for smaller groups – but never reduce the chorizo!

  • one packaged, dry-cured chorizo – I used Palacios Imported that is available at The Fresh Market
  • 2 pounds, pealed and deveined shrimp
  • 4 or 5 cloves of fresh garlic, thinly sliced
  • olive oil
  • salt and pepper

In a large oven proof ceramic dish, throw in sliced chorizo and garlic. Over with olive oil – a bit generously. Roast at 425 degrees until fragrant and chorizo is beginning to get crispy. Toss in shrimp and stir well. Season generously like salt and pepper. Roast until shrimp are cooked to your preference – this will not take long!! Serve immediately while hot and delicious!

Garlic Butter Roasted Mushrooms from Gourmet.com and Smitten Kitchen

  • 1 pound mushrooms such as cremini or white, halved lengthwise if large
  • 2 tablespoons capers, rinsed and chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.

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