Growing up in California, we loved Mexican chorizo for breakfast with scrambled eggs. Mexican chorizo is a raw sausage in pork casing that can be cooked whole or, casing removed, fried up with eggs and scallions. Imagine my disappointment when I discovered that the chorizo available in African and European supermarkets was a salami type affair.
Still, Spanish or Portuguese chorizo is good, especially with pasta. Live and learn.
Speaking of learning, I have completed my “Vide Congelateur” project and can get back to my normal way of planning meals. I have to say, I’ve learned my lesson. How could I be so stupid?! It’s obvious that I need a dedicated, stand alone freezer in the garage in order to have any kind of meaningful life in France. Duh. 🙂
Chorizo, Shrimp and Linguini
1/2 lb chorizo, coarsely chopped
3 tbsp olive oil
3 large cloves garlic, chopped
3 large tomatoes, seeded and coarsely chopped
Salt and pepper
Crushed red pepper
1 lb shrimp
1/2 lb fresh linguini, cooked and drained
2 tbsp chopped parsley
2 tbsp chopped chives
Saute the chorizo in the oil for 3 minutes, add the garlic and saute for a further minute or two. Add the tomatoes, salt, pepper and crushed red, bring to a boil, then simmer for 8 minutes. Add the shrimp and cook for 3 minutes. Add the linguini and toss to coat with the sauce. Add the parsley and chives, then serve immediately.
Wine suggestion: Brouilly Beaujolais