Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

This robust baked dish sets delicately sweet shrimp against spicy chorizo.

Martha Stewart Living, June 2004

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl; season with pepper and the salt. Spread mixture evenly in a 12-inch ovenproof skillet. Roast, stirring occasionally, until tomatoes burst, about 30 minutes.

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  • Add shrimp and chorizo, and stir until well coated. Roast until shrimp is cooked through, 10 to 12 minutes.

  • Meanwhile, heat a grill or grill pan until medium-hot. Using remaining 1/3 cup oil, brush each side of bread with 1 teaspoon oil; season with salt and pepper. Grill bread, turning once, until golden brown, about 6 minutes. (Alternatively, toast bread under broiler.)

  • Put a bread slice in each of four serving bowls. Divide shrimp mixture among bowls; garnish with oregano. Serve remaining bread slices on the side.

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Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1