Mexican Seafood Boil with Shrimp and Chorizo
A one-pot Mexican twist on a more traditional shrimp boil flavored with chorizo and beer!
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Equipment
Ingredients
- 2 ounces lean Mexican chorizo - see notes
- 1 shallot or 1/4 red onion - thin sliced
- 1 teaspoon garlic - minced
- 7 ounces lager - see notes
- 1 cup shrimp stock - see notes
- 4 new potatoes - halved (see notes)
- 2 ears sweet corn - cut in pieces
- 1 Mexican grey squash - cut in 1/2" slices. (see notes)
- 12 ounces large shrimp
- cilantro - for garnish
Instructions
- Prep all ingredients.
- Add the chorizo, shallot or onion, and garlic to a pot over medium-high heat. Cook the chorizo until crumbled and cooked through.
- Add the broth and beer. Stir to combine, then add the potatoes. Bring to a boil, reduce to a simmer, and cover.
- After about 5 minutes, add the corn and squash. Keep the pot at a low boil or simmer and covered for an additional 10 minutes +/-.
- Check the doneness of the potatoes (they need to be tender) then add the shrimp. Cook 2-3 minutes depending on size (covered).
- Ladle into bowls and garnish with cilantro. Enjoy!
Nutrition
Calories: 615kcal | Carbohydrates: 80g | Protein: 52g | Fat: 5g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com