Food Recipes Shrimp and Chorizo Skillet Supper A rich and satisfying one-pot weeknight dinner that's on the table in 30 minutes flat. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on June 22, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts This easy dinner is bursting with flavor thanks to smoky chorizo, which adds an instant boost to any meal. And it couldn't be easier to make. Simply add sweet, extra-large shrimp to vibrant tomato-braised chickpeas, and dinner is ready. Serve leftovers over pasta, rice, or with a slice of crusty bread. Pro tip: wine imparts a welcomed acidity to balance and enhance this dish, but for an alcohol-free swap, use a splash of broth and a squeeze of lemon juice. Ingredients 3 tablespoons olive oil, divided 4 ounces dry-cured Spanish chorizo, chopped (about 3/4 cup) 1 shallot, finely chopped (about 1/3 cup) 1 pound cherry tomatoes (about 3 cups) 1 14-oz. can chickpeas, drained and rinsed .50 cup dry white wine, or 1/2 cup chicken broth plus 1 Tbsp. fresh lemon juice 1 teaspoon kosher salt 1 pound extra-large peeled and cleaned raw shrimp 4 cups packed baby arugula 2 tablespoons fresh lemon juice (from 1 lemon) Directions Heat 2 tablespoons oil in a large, high-sided skillet over medium. Add chorizo; cook, stirring often, until beginning to brown and crisp, about 4 minutes. Add shallot; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chickpeas, wine, and salt; bring to a simmer over medium-high. Partially cover and cook, stirring often, until tomatoes begin to break down, 6 to 8 minutes. Uncover; gently mash tomatoes with a wooden spoon. Add shrimp to skillet and cook over medium, stirring often, until cooked through and pink, 3 to 4 minutes. Meanwhile, toss together arugula, lemon juice, and remaining 1 tablespoon oil in a medium bowl. Serve topped with shrimp mixture. Print Nutrition Facts (per serving) 464 Calories 21g Fat 34g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 464 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 143mg 48% Sodium 878mg 38% Total Carbohydrate 34g 12% Dietary Fiber 9g 32% Total Sugars 10g Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.