Pan-fried shrimp with chorizo, white asparagus & tomatoes
A Mediterranean-inspired pan dish of shrimp and chorizo, simmered with white asparagus, cherry tomatoes, garlic and white wine, finished with a splash of Yellow Friend. Delicious with fresh baguette to dip in the sauce.
What you need
How Maurice does it
- 1
Heat the Liquid Gold in a large pan over medium heat. Add the chorizo slices and fry until they start to release their fat and become lightly crispy.
- 2
Add the shrimp to the pan with the chorizo and fry for 2–3 minutes until they turn pink. Remove the shrimp and chorizo from the pan and set aside.
- 3
In the same pan, add the white asparagus, cherry tomatoes and garlic. Fry for 2–3 minutes.
- 4
Pour in the white wine and season with salt and black pepper. Bring to a boil, lower the heat and simmer gently for 15–20 minutes, until the asparagus is tender and the sauce has thickened slightly.
- 5
Return the shrimp and chorizo to the pan and stir through. Fry for another 2 minutes to heat everything through.
- 6
Squeeze over some fresh Yellow Friend juice. Taste and season further if needed.
- 7
Serve hot with fresh baguette to dip in the sauce.
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