Dinner Tonight: Shrimp and Chorizo Sandwich + Green Peach Salad

This menu is simple and refreshing. Early summer peaches, not yet the ripe ones we'll get later, are perfect for this savory green peach salad -- and the smoky shrimp salad sandwich is so much better thanks to a dose of chorizo. Eat this outside -- maybe with a sparkling beverage in your hands -- and enjoy summer to the max.

The Menu

Shrimp and Chorizo Sandwich by amanda



Makes multiple sandwiches

1 pound small or medium shrimp, peeled
1/2 cup dried chorizo, cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large clove garlic, crushed and chopped
1 teaspoon lemon juice
2 small scallions, thinly sliced
2 handfuls baby arugula
4 ciabatta or kaiser rolls

1. Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then cut into one shrimp to see if it's cooked -- it should be just cooked and still springy. If they're cooked, drain and rinse the shrimp under cold water for 15 seconds (to cool them just slightly). If not, let them continue poaching until cooked through. Slice the cooked shrimp into 1/4-inch pieces.

2. Meanwhile, cut the chorizo -- I like to cut it into quarters lengthwise, and then crosswise into 1/8-inch slices.

3. Make the aioli: in a bowl, whisk together the mayonnaise, garlic, and lemon.

4. In a large mixing bowl, combine the shrimp, chorizo, scallions, and half the aioli. Fold together. Taste and adjust seasoning, adding more aioli as needed.

5. Slice open the rolls. Spoon on the shrimp salad. Top with arugula and the top halves of the rolls.

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Crook's Corner's Green Peach Salad


Get the recipe for Green Peach Salad at Food52.

The Grocery List

Serves 2-4

1 pound small or med. shrimp
1/2 cup dried chorizo, cut into 1/8-inch cubes
teaspoon lemon juice
2 small scallions, thinly sliced
2 handfuls baby arugula
4 ciabatta or kaiser rolls
2 1/2 pounds unripe peaches
2 tablespoons mint

We know you've got a well-stocked pantry so you'll have olive oil, salt, pepper, sugar, mayonnaise and garlic cloves. If not, add those to the list!

The Plan

1. Toss all your peaches together with the sugar and salt, and let sit for at least 10 minutes.

2. Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest for 3 minutes and test a shrimp to see if it's cooked through. If so, rinse under cold water for 15 seconds to cool slightly. If the shrimp are not ready, let them sit a little bit longer, but not too long!

3. Fold the mint, oil, and pepper into the peaches and keep refrigerated while you finish your sandwiches.

4. Meanwhile, cut up your chorizo and shrimp, and make the aioli (whisk together the mayo, lemon juice, and garlic) and toss it all together.

5. Slice your rolls, add the shrimp salad, top with arugula, plate the peach salad and enjoy, preferably outside!

First photo by Sarah Shatz; second photo by Jennifer Causey