Spanish Style Shrimp with Chorizo

by Anthony Nichols

View Profile

High Protein

Nut Free

Nothing reminds Chef Anthony of Spain more than chorizo and shrimp—the combination is a match made in culinary heaven. In this dish, soft flavorful shrimp are cooked in a flavor-packed sauce with tomato, roasted red peppers, capers, and loads of spices, then topped with crispy chorizo. The shrimp and chorizo are finished with a paprika and garlic cream sauce and plated alongside roasted red peppers and a fregola grain salad topped with orange slices for a pop of citrusy freshness. This comforting meal is full of spice, texture, and flavor, so be sure to get a little of each component in every bite.

Nutritional facts

Protein

31g

Carbs

61g

Calories

800

Fat

48g

Ingredients

Chorizo SausageChivesCanola and Olive Oil BlendButterExtra Virgin Olive OilRed OnionCanned Roasted Red PeppersOnion PowderGarlic PowderShrimpBlack PepperTomato PasteCilantroCapersGarlicFregola PastaSweet PaprikaCorn StarchHeavy CreamKosher SaltOrangeSofritoLemon JuiceWhite WinePaprika

Reviews

3.9

Based on 70 reviews

Atiba Hendrickson · 03/10/25

More Anthony Nichols’s delicious meals

Anthony Nichols

Lamb-Almond Meatballs over Farro

Anthony Nichols

Pomegranate Chicken over Almond Couscous

Anthony Nichols

Chicken Berbere Bowl

Anthony Nichols

Roasted Tarragon Chicken

View Our Menu

About Anthony Nichols

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.