Spanish Scampi with Chorizo & Pan con Tomate

Traditional scampi gets a Spanish spin with spicy chorizo and classic pan con tomate.
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Spanish Scampi with Chorizo & Pan con Tomate

Recipe by Rachael Ray

  • 4Servings


  • 2 very ripe large heirloom or beefsteak tomatoes (overripe are best), halved

  • Salt

  • 1 1/2 lb. peeled, deveined large shrimp

  • 4 cloves garlic—3 chopped or grated and 1 peeled and halved

  • About 1 tsp. each paprika and ground cumin

  • Pepper

  • About 6 tbsp. olive oil

  • 1/2 lb. Spanish chorizo (I like Gaspar’s and D’Artagnan), casings removed if needed and meat cut into 1/2-inch cubes

  • 1 small red onion, chopped

  • 2 jalapeño chiles, sliced into rings

  • 1/2 cup Spanish sherry

  • 1 cup (loosely packed) fresh flat-leaf parsley tops, coarsely chopped

  • 1/2 lemon, juiced (about 2 tbsp.)

  • 1 small loaf ciabatta bread (12 to 14 inches long), split


1. Using the large holes on a box grater, grate the cut sides of the tomatoes into a bowl. (Discard the skins.) Season the grated tomatoes with salt.

2. In a shallow bowl, toss the shrimp, chopped garlic, paprika, and cumin; season with salt and pepper. Let the shrimp marinate for 10 to 15 minutes.

3. In a large skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the chorizo and cook, stirring constantly, until the fat begins to render, about 1 minute. Add the onion and chiles. Cook, tossing often, until the vegetables soften, about 2 minutes. Add the shrimp and cook until pink, about 2 minutes. Add the sherry and cook until absorbed, about 1 minute. Mix in the parsley and lemon juice.

4. Working over an open flame on a gas stove or using the broiler, toast the cut sides of the ciabatta until charred at the edges, about 3 minutes. Rub the bread with the halved garlic clove, then drizzle with the remaining 4 tbsp. oil. Cut the bread into 10 to 12 wide strips. Top with the grated tomatoes. Serve the shrimp with the tomato bread.