Shrimp Chorizo

  • Serves

    makes about 2 pounds

  • Cook

    1 hour 30 minutes


By Alex Stupak

Published on November 18, 2015

Alex Stupak's shrimp version of the Mexican classic is a delicious play on the ultimate beginner's sausage.


  • 2 tbsp. dried Mexican oregano
  • 2 tsp. coriander seeds
  • 2 tsp. whole black peppercorns
  • 2 bay leaves
  • 2 whole cloves
  • 1 cinnamon stick
  • 10 cloves garlic
  • 10 guajillo chiles, stemmed and seeded
  • 1 12 cups heavy cream
  • 2 tbsp. granulated sugar
  • 1 tbsp. kosher salt
  • 1 egg white
  • 20 oz. peeled and deveined shrimp (about 40), minced


Step 1

Heat a medium skillet over medium-high; toast oregano, coriander, peppercorns, bay leaves, cloves, and cinnamon until fragrant, about 30 seconds. Transfer to a spice grinder and pulse into a fine powder.

Step 2

Heat skillet over medium and cook garlic and chiles, turning as needed, until blackened in spots, about 5 minutes. Remove from heat and transfer chiles to a bowl; cover with boiling water and soak for 30 minutes. Peel garlic and transfer cloves to a food processor along with spice powder, cream, sugar, salt, and egg white. Drain chiles, discarding liquid, and add to food processor; purée until smooth. Transfer mixture to a bowl with shrimp and mix until combined.

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