Local Shrimp in Chorizo Gravy
Ingredients
Lemon Herb Compound Butter
- 1 tablespoon unsalted butter, softened
- ½ teaspoon fresh parsley, finely chopped
- ¼ teaspoon fresh thyme leaves, chopped
- ¼ teaspoon lemon zest
- ¼ teaspoon fresh lemon juice
Shrimp
- 2 pounds South Carolina shrimp, peeled and deveined
- ¼ pound chorizo sausage, diced (such as Keegan Farms)
- ⅓ cup heavy cream
- ⅓ cup demi-glace
- Lemon herb compound butter (above)
- Salt and black pepper, to taste
Instructions
Lemon Herb Compound Butter
- In a small bowl, mix together the softened butter, parsley, thyme, lemon zest, and lemon juice until well combined. Set aside.
Shrimp
- Heat a large, heavy-bottomed sauté pan over medium heat. Add the chorizo and cook until the fat has rendered and the sausage is just cooked.
- Add the shrimp and sauté until about three-quarters cooked.
- Stir in the heavy cream and demi-glace. Bring to a simmer and cook until the sauce has reduced by about one-third.
- Whisk in the prepared lemon herb compound butter until melted and incorporated.
- Taste and season with salt and pepper, if needed.
Notes
- Delicious served over pepper jack grits with sautéed Siberian kale.
- Crusty bread also pairs well for soaking up the rich chorizo gravy.
