Mexi Mac (w/ Shrimp and Chorizo
This was one of the most popular dishes at my old bbq restaurant and now Im sharing a home version you can make in under 30 minutes!!
About 15 years ago the Restaurant group I was Executive chef of asked me to come up with a BBQ/Tex Mex concept. This was one of the biggest hits from that menu and former employees still ask about it today!!
Mexi Mac
Ingredients:
1 lbs Ground chorizo
12oz shrimp deveined (tail off)
8oz shells pasta
1 tbsp kosher salt
1/3 cup salsa
1/3 cup corn
1 tbsp hot sauce
1 packet sazon or 1 teaspoon taco seasoning
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1 tbsp chives (garnish)
Instructions:
Boil your pasta for about 8 to 10 minutes until al dente drain and set aside. While the pasta is cooking Brown off 1 pound of chorizo then dab with a paper towel to remove any excess grease.
Add shrimp and corn to the pan along with one packet of Sazon seasoning. Cook for about 4 to 5 minutes until the shrimp are done then add hot sauce and salsa. Stir to combine.
Add pasta back into the pan along with heavy cream and cheddar cheese. Simmer on low for about five minutes until the sauce has thickened and coats the pasta.
Remove from heat cover with a lid and let’s sit for 10 minutes for best results. Garnished with chives and serve.
Makes 4-6 portions
Notes*
Sazon can be found in the international isle of most grocery stores or you can get it from amazon. It’s basically a flavor packet that has ground spices and MSG. If you don’t have any you can always use Taco seasoning in its place.
I like shells for this recipe because the bits of chorizo and cheese seem to hold onto the sauce great. You can use any pasta you like if you don’t have shells.