Wednesday, October 28, 2009

Quick Shrimp

Somehow Chorizo makes everything better.
I had a few links lingering in the meat drawer. I grabbed a bit of the spicy sausage (dried style), sliced it thinly and sautéed in a bit of olive oil. I tossed in some sliced leek, garlic, shrimp, a squeeze of tomato paste, and half a can of chick peas then let the mixture cook for about a minute -- just to let the flavors meld. Next came about a half cup of white wine (next time I would use a little more). And I left the pan to cook over medium-low heat until the shrimp were just cooked through while I toasted the bread. Spanish style supper in 15 minutes.

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