Spanish Chorizo…, oh yeah.

 

This weekend we had breakfast for dinner. Sometimes that’s just the thing you need and want. Not that you’re trying to restart the day or anything, you just want hot breakfasty foods. I had picked up a few goodies at Phoenicia Foods, namely Spanish chorizo and the best fun cheese EVAH! 

Let’s talk about the cheese for a bit. It is… STRING CHEESE! Not the kid stick cheese string cheese, but a beautiful bunch of milky white strands of marinated cheese. It has a texture similar to mozzarella. There I was, pushing my little cart down the deli aisle, when I had to do a double take. I saw a vat of something, what I couldn’t tell. So I had to back up and read the tag. It read: Homemade String Cheese. CHEESE?!! SERIOUSLY?!  I promptly ordered myself 1/2 lb of it and giggled and grinned all the way home. 

How awesome is THAT?!

OK, back to the omelette. The other ingredient was Spanish chorizo. This is different from Mexican chorizo which is soft and crumbly. Spanish chorizo can be compared to andouille, and unlike its Mexican cousin, it is hard, cured and seasoned with dried smoked red peppers. It is delicioso! 

Shrimp is the last ingredient for the omelette. So this is a Chorizo and Shrimp Omelette. Can you say Oh My! I share, cuz I’m nice like that. 

Chorizo and Shrimp Omelette
1/2 cp Spanish chorizo, finely chopped
2 shallots, sliced
1 cp shrimp, peeled & deveined
1/2 tsp sea salt
Herbs d’Provence (optional)
1/4 cp white wine
5 eggs, room temperature
Salt & pepper, to taste
Butter 

Season the shrimp with 1/2 tsp salt and Herbs d’Provence. Set aside. Heat a skillet to medium and add the chorizo to render some of its fat. Then add the shallots and cook until translucent. 

 

To the chorizo and shallots, add the wine. If you want to, go ahead an flame it to burn the alcohol. If you’d rather not do that, cook it on medium high until all the liquid has been absorbed. 

 

Once the liquid is absorbed, add the shrimp. Mix it in well, cover with a lid and turn off the heat. Set aside. 

 

Whip the eggs in a bowl, add salt and pepper to taste. In a nonstick pan, melt 1-2 tbsp of butter and add the egg mixture. 

 

Swirl it around to cover the bottom of the pan, when the top begins to dry, flip the omelette. Now add your fillings on one side of the omelette. 

 

When the cheese begins to melt, slide it halfway off the frying pan and onto a plate, then flip the second half over top. Serve and enjoy! 

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8 thoughts on “Spanish Chorizo…, oh yeah.

  1. katie o. says:

    oh. my. god. i think i just drooled all over my computer. you’re mean anamaris.
    like, really mean.

    I’ll be forwarding this to my mom…no doubt she’ll make this up for her students. (She’s a Spanish teacher.)

  2. katie o. says:

    You’re going to have to make this for me. I wish my husband would eat things like this. He’s really missing out.

    • OK, how ’bout pasta? The shrimp/chorizo part would be awesome over angel hair or orzo. Any pasta, really. Add a bit of heavy cream if you’d like more of a sauce.

  3. OMG Katie O. is right about drooling on the keyboard. It looks so good. I got myself some lamb to try your pork recipe with and some scallions to make scallion pancakes. I have to go to Waikiki Beach tomorrow, (fly to another island). I know it’s a tough life but someone has to do it. So I won’t be back to try cooking these till next week.

  4. My hubby happened into the room while I was reading this. His response was the same as mine… OMG that looks fabulous, I love omelets!

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