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This quick and satisfying skillet dinner is bursting with flavor. Serve over rice, potatoes or pasta.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 pkg. (7 oz.)
GOYA® Chorizo, thinly sliced
1 lb.
peeled deveined shrimp, tails removed
1
large onion, sliced
1
red pepper, sliced
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
GOYA® Sofrito
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1 cup
GOYA® Tomato Sauce
½ cup
reduced-sodium chicken broth
2
green onions, thinly sliced
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Heat oil in large skillet set over medium heat; cook chorizo for 3 to 4 minutes or until starting to brown. Add shrimp; cook for 1 minute. Transfer to plate.
Step 2
In same skillet, cook onion, red pepper, garlic, sofrito and seasoning for about 3 minutes or until onion is slightly softened.
Step 3
Stir in chick peas, tomato sauce and broth; bring to boil. Reduce heat to medium-low; cover and cook for about 10 minutes or until sauce thickens. Stir in chorizo mixture; cook for about 2 minutes or until shrimp is cooked through. Sprinkle with green onions.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works
Substitute thinly sliced calamari rings or cubes of white-flesh fish, such as cod, halibut or haddock, for shrimp.
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 40Recipe Reviews
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