Chick Pea Skillet with Chorizo and Shrimp

Chick Pea Skillet with Chorizo and Shrimp
Chick Pea Skillet with Chorizo and Shrimp

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Prep time

20m

Total time

40m

Yields

4

Servings

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La Cocina Goya

This quick and satisfying skillet dinner is bursting with flavor. Serve over rice, potatoes or pasta.

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  • Ingredients
  • Directions

Ingredients

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2 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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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® Sofrito

1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

Chick Peas
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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½ cup

reduced-sodium chicken broth

2

2 green onions, thinly sliced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

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.

Tip by La Cocina Goya

Substitute thinly sliced calamari rings or cubes of white-flesh fish, such as cod, halibut or haddock, for shrimp.

Recipe Tags

Main Dishes Under 40

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