Shrimp & Chorizo/Prohibition

WSVN — A chef describes his meal as South Florida comfort food: shrimp and sausage with a kick. That’s what’s cooking as we grab a Bite with Belkys.

The Chef: Shawn Shahnazi
The Restaurant: Prohibition Restaurant & Speakeasy
The Dish: Shrimp & Chorizo

Ingredients:
2 Tbs. vegetable oil
4 oz. onion
4 oz. red pepper
4 oz. green pepper
4 oz. chorizo
4 oz. tomato paste
1 cup water
1 Tsp. salt
1 Tsp. pepper
4 shrimp, extra large
2 plantains for tostones
2 cups vegetable oil (for frying tostones)

Method of Preparation:

– Start by putting vegetable oil in a hot pan. Add chopped onions, red pepper, green pepper and chopped chorizo sausage. Next, add tomato paste and water and mix well. Add the shrimp and a touch more oil and sauté till the shrimp are done, several minutes. While that’s on the stove, you can make the tostones.

– First, cut plantains and mash them using anything you have that will flatten them. Make a little patty out of each one. Fry them in vegetable oil at 350 degrees for three to four minutes.

– When they’re golden brown, it’s ready to plate.

To Plate:

Put the tostones on a platter and top each one with a jumbo shrimp, then add the sauce and garnish with fresh parsley.

Serving suggestion: Old Fashioned cocktail

Serves: 1

Prohibition Restaurant and Speakeasy
3404 North Miami Avenue
Miami, FL 33127
(305) 438-9199
www.prohibitionmiami.com