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Garlic Shrimp & Chorizo Meatballs
with Saffron Mayo & Romesco-Dressed Corn
35 MIN
+$4.00/serving
2 Servings
From the Test Kitchen
INGREDIENT IN FOCUS
Romesco is a rich, traditional Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds, and more.
TECHNIQUE TO HIGHLIGHT
Before combining with creamy mayo, you’ll steep delicate threads of saffron in a bit of warm water, as both heat and hydration help to draw out all of its fragrant, aromatic flavor—a common technique to reinvigorate dried spices.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories890 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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10 oz Pork Chorizo
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2 cloves Garlic
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2 oz Arugula
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2 ears Of Corn
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1 bunch Parsley
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1½ Tbsps Golden Raisins
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¼ cup Panko Breadcrumbs
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2 Tbsps Mayonnaise
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1 Shallot
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1 pinch Saffron
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1 oz Sliced Roasted Red Peppers
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3 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Crème Fraîche
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the saffron mayo
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1 tablespoon of warm water; set aside to steep (or bloom) at least 10 minutes. Finely chop the peppers. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. To the bowl of bloomed saffron, add the mayonnaise; whisk to combine. Taste, then season with salt and pepper if desired.
2
Form & bake the meatballs
Line a sheet pan with foil; lightly oil the foil. In a bowl, combine the chorizo, chopped peppers, raisins, and breadcrumbs. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to the sheet pan. Bake, carefully shaking the sheet pan halfway through, 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.
*An instant-read thermometer should register 160°F.
3
Cook & dress the corn
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the romesco sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche until combined.Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and arugula. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are slightly opaque and the arugula is slightly wilted. Add the sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Serve the finished shrimp and arugula with the baked meatballs and dressed corn. Drizzle the meatballs with the saffron mayo. Garnish the corn with the chopped parsley. Enjoy!
1
Prepare the ingredients & make the saffron mayo
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1 tablespoon of warm water; set aside to steep (or bloom) at least 10 minutes. Finely chop the peppers. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. To the bowl of bloomed saffron, add the mayonnaise; whisk to combine. Taste, then season with salt and pepper if desired.
2
Form & bake the meatballs
Line a sheet pan with foil; lightly oil the foil. In a bowl, combine the chorizo, chopped peppers, raisins, and breadcrumbs. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to the sheet pan. Bake, carefully shaking the sheet pan halfway through, 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.
*An instant-read thermometer should register 160°F.
3
Cook & dress the corn
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the romesco sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche until combined.Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and arugula. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are slightly opaque and the arugula is slightly wilted. Add the sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Serve the finished shrimp and arugula with the baked meatballs and dressed corn. Drizzle the meatballs with the saffron mayo. Garnish the corn with the chopped parsley. Enjoy!
Tips from Home Chefs