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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. (3.5 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
2 green onions, thinly sliced
Directions
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.
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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